Chickpea & red pepper dip

Ingredients

• 390 g chickpeas drained and rinsed canned
• 1  garlic clove crushed
• 4 tbsp olive oil extra-virgin
• 1 tablespoon juice of lemon 
• 2  roasted red deseeded chopped fine (from a jar is )
• 1 small handful coriander fresh chopped
• 4 servings pitta bread toasted

Equipment

• food processor
• bowl

Directions

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.
2. Serve in a bowl with toasted pitta breads.