Chickpea and red pepper dip


This super easy dip can be made in just 5 minutes and is great enjoyed with friends in the park.



Toasted Pitta bread, to serve
390g can chickpeas, drained and rinsed
2 roasted, deseeded red peppers (from a jar)
Handful of chopped fresh coriander
Lemon Juice
1 Garlic clove
Squeeze Lemon juice




Place the chickpeas in a food processor with the garlic, olive oil, lemon juice, red peppers and coriander. Blitz to a paste. Season to taste. Serve in a bowl with toasted pitta breads.