CHICKPEA AND ROASTED TOMATO DIP
5 minutes to prep and serves 4
390g can of chickpeas.
1 garlic clove.
4 tablespoon extra virgin olive oil
A squeeze of lemon juice
2 roasted, deseeded red peppers, chopped or from a jar
Small handful chopped coriander
Toasted pitta bread to serve
Place the chickpeas in a food processor with the garlic, olive oil, lemon juice, red peppers. Blitz the contents and season to taste. Serve in a bowl with toasted pitta bread.
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