Roasted pepper and chickpea dip

  • Rating: 3 stars
  • Takes: 10 mins to prepare and 25 mins to cook, 15 mins to cool
  • Serves: 8

Ingredients

  • 3 red peppers
  • 410g can chickpeas, drained
  • 3 garlic cloves, crushed
  • ¼tsp cayenne pepper
  • juice of ½ lemon
  • 150ml (5fl oz) Greek yogurt
  • 8 pitta breads

Each serving contains 280 calories, 6g sugar, 4.5g fat, 1.5g saturates and 1.1g salt.

Method

Preheat oven to Gas 6, 200ºC, fan180ºC. Cut the peppers in half and remove cores, seeds and stalk. Roast for 15-20 minutes until the peppers have blistered. Put in a plastic food bag, seal and cool for 15 minutes.

Peel away the skin and place in a food processor with the drained chickpeas (reserve some chickpeas and a strip of red pepper to garnish the dip), garlic, cayenne and lemon juice. Whizz to a purée. Add the yogurt and again whizz briefly. Season to taste.

Garnish the dip with the reserved chickpeas and red pepper and a sprinkling of cayenne pepper.

Cut pitta breads into triangles and bake for 5 minutes until crisp. Serve warm with the dip and crudités.

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