Chickpea & Roasted Red Pepper Dip
Ingredients:
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1 19 ounce can chickpeas, drained
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3/4 cup roasted red peppers
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1 tablespoon freshly-squeezed lemon juice
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1–2 cloves of garlic
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1 tablespoon olive oil
Directions:
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Combine all ingredients in food processor and process until smooth; add salt and pepper to taste.
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Refrigerate at least 1 hour to blend flavours.
Serve with crackers and vegetables
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