Chickpea & red pepper dip

• can chickpeas↗390g 390g

  drained and rinsed

• garlic clove↗1 1

  crushed

• 4 tbsp extra-virgin olive oil↗
• squeeze lemon juice
• roasted, deseeded red peppers2 2

  chopped (from a jar is fine)

• small handful chopped fresh coriander
• toasted pitta bread

  to serve

Step-by-step instructions

1. 1

   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.