Chickpea & red pepper dip

Recipe uploaded by

Merrilees Parker

4 ratings

Recipe by Merrilees Parker

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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.

Making it with cheese or as a sandwich

Add feta or goat's cheese to the ingredients in the processor. Or split some warmed pitta bread to make pockets, then thickly spread with the dip. Fill with salad leaves and shredded chicken to make a supper sandwich

Per serving

223 kcalories, protein 5g, carbohydrate 12g, fat 18 g, saturated fat 2g, fibre 2g, salt 0.9 g

'This was so quick to put together. The dish is fresh and healthy and we enjoyed the combination of the nutty raw textures and aromatic zing.'

Latest comments and suggestions

• Maureen

  15 November 2007

  Maureen commented on this recipe

  I made this just to try it out and everyone loved it, now I can't remember how many times I have made it!

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• Monkeyboy

  23 July 2008

  Monkeyboy rated and commented on this recipe

  

  I remember knocking up this dish a while back. Very easy and delicious! An absolute no-brainer dip - ideal with toasted pittas or breadsticks alike

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• KarenP

  09 September 2008

  KarenP commented on this recipe

  I used raw red pepper and added some crushed chillies - went down a treat

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• AliceT

  01 January 2009

  AliceT rated and commented on this recipe

  

  Was really disappointed by this recipe. Found it incredibly bland, even when I added extra roasted pepper. Maybe some chilli would have perked it up??

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• sara

  30 January 2009

  sara rated this recipe

  

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• sarahdarah

  04 February 2009

  sarahdarah rated and commented on this recipe

  

  Something was missing and I'm not sure what it was. I agree it was a rather bland dip so i added some fresh chilli which definitely perked it up and then tried adding the feta as suggested in the recipe. Even threw in a couple of walnuts in the end. It was okay but not great.

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Ingredients

• 390g can chickpeas , drained and rinsed
• 1 garlic clove , crushed
• 4 tbsp extra-virgin olive oil
• squeeze lemon juice
• 2 roasted, deseeded red peppers , chopped (from a jar is fine)
• small handful chopped fresh coriander
• toasted pitta bread , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Super healthy

Ingredients

• 390g can chickpeas , drained and rinsed
• 1 garlic clove , crushed
• 4 tbsp extra-virgin olive oil
• squeeze lemon juice
• 2 roasted, deseeded red peppers , chopped (from a jar is fine)
• small handful chopped fresh coriander
• toasted pitta bread , to serve

Per serving

223 kcalories, protein 5g, carbohydrate 12g, fat 18 g, saturated fat 2g, fibre 2g, salt 0.9 g

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