Rinse and drain the chickpeas, then
tip them into a food processor. Peel the
garlic and crush in with the chickpeas,
along with plenty of salt and pepper.
Remove any stray seeds from the
peppers, then add them to the processor
with the lemon juice, olive oil and chilli.
Blitz again until really smooth. Taste
and add extra seasoning and chilli for more of a kick, if you like.
Spoon into a bowl, drizzle with olive oil
and serve with celery sticks, radishes
and a stack of breadsticks for dipping.