Chickpea & red pepper dip

Chickpea & red pepper dip

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(14 ratings)

Prep: 5 mins Ready in 5 mins


Serves 4
A fresh and healthy chickpea & red pepper dip for entertaining

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal223
  • fat18g
  • saturates2g
  • carbs12g
  • sugars0g
  • fibre2g
  • protein5g
  • salt0.9g
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  • 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)



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • small handful chopped fresh coriander
  • toasted pitta bread, to serve


  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.

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Comments, questions and tips

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1st Jan, 2009
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??
9th Sep, 2008
I used raw red pepper and added some crushed chillies - went down a treat
23rd Jul, 2008
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
15th Nov, 2007
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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