Chickpea And Chili Dip
9 ingredients
5 steps
Ingredients
- 2 (400 g) cans chickpeas, rinsed, drained
- 370 g marinated artichoke hearts, drained
- 1/4 cup olive oil
- 1 1/2 teaspoons ground cumin
- 1 garlic clove, crushed
- 1 lemon, zest of, grated
- 1/4 cup chopped fresh coriander
- 1 long red chili pepper, seeds removed, chopped
- toasted mini baguette, to serve
Directions
-
1Combine chickpeas, artichoke, oil, cumin, garlic and lemon zest in a food processor or blender.
-
2Process until smooth.
-
3Season to taste.
-
4Stir through coriander and chili.
-
5Transfer to a bowl and serve with toasted mini baguette slices.
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