red pepper and chick pea spread/dip
This dip is perfect for dunking crunchy vegetables in.
Suitable for people diagnosed with coeliac disease, those who are suffering from a gluten and wheat allergy or intolerance.
15mlsp (1 tbsp) olive oil
175 g (6 oz) tin chick peas - drained
1 small red onion – peeled and finely diced
1/2 red chilli – deseeded ad diced
1 clove garlic – crushed
1 x 320 g jar Sweet Red Peppers 210g drained
5mlsp (1 tsp) lemon juice
1. Drain red peppers well, remove any seeds.
2. Put the olive oil, chick peas, onion, chilli and garlic into a food processor and blend together until a rough texture is obtained.
Add the red peppers and lemon juice and blend again. Season if necessary.
Serves 3 - 4
Preparation Time: 10 minutes