~red pepper and chickpea dip~

This is great for dipping crisps or baked tortillas in!


390 can of chickpeas, drained and rinsed

1 garlic clove, crushed

squeeze of lemon juice

1tbsp olive oil

2 roasted, deseeded peppers, chopped

How to: Put everything in the blender and whiz into a paste, season if necessary.

It is also really nice when spread in a warm pitta bread and topped with lettuce and some cold chicken.



Filed under dips and chips, no-bake, vegetarian

7 responses to “~red pepper and chickpea dip~

  1. Looks brilliant and healthy! Will give it a try.

  2. I love tasty dips like this one! I have made dips like this a lot & love to eat them every time!

  3. petit4chocolatier

    This sounds great for the holidays! I am thinking inside a pumpernickel bread!

  4. muum, could be great with pumpernickel 🙂

  5. Pingback: ~bread cases~ | ~~~ lovely buns ~~~

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