Red pepper & chickpea dip
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Yield
4 servingsPrep
5 minCook
0 minReady
5 minIngredients
400g tin of chickpeas (drained and rinsed)
275 g preserved red peppers
3 tbsp olive oil
Salt and freshly ground black pepper
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)
