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Chickpea & Roasted Red Pepper Dip

Ingredients:

  • 1 19 ounce can chickpeas, drained
  • 3/4 cup roasted red peppers
  • 1 tablespoon freshly-squeezed lemon juice
  • 1–2 cloves of garlic
  • 1 tablespoon olive oil

Directions:

  • Combine all ingredients in food processor and process until smooth; add salt and pepper to taste.
  • Refrigerate at least 1 hour to blend flavours.

Serve with crackers and vegetables

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Posted by Ian McKenzie on December 14, 2005 10:05 AM |

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