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Red pepper & chickpea dip

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Submitted by sarah hyland

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YIELD

4 servings

PREP

5 min

COOK

0 min

READY

5 min

Ingredients

400g tin of chickpeas (drained and rinsed)
275 g preserved red peppers
3 tbsp olive oil
Salt and freshly ground black pepper

Directions

Whiz everything together in a food processor for 3 to 4 minutes or until smooth. Add salt and pepper to taste and serve.

For the bean/chickpea dips, you can alternatively mash the beans with a fork or potato masher and mix in the remaining ingredients and the olive oil.

Serve with crispy breadsticks, crudités (celery, carrot, cucumber for example)

* not incl. in nutrient facts Arrow up button

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