Roasted pepper and chickpea dip recipe

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  • 3 starsRating: 3 stars (5 ratings)

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chickpea dip hero 0d3b162d 841c 461e 8216 fca3c98b40fc 0 472x310 a090110c a187 411a b358 ceb9a8bbb19a 0 472x310
  • Rating: 3 stars
  • Cost per serving: 49p
  • 10 mins to prepare and 25 mins to cook, 15 mins to cool Takes: 10 mins to prepare and 25 mins to cook, 15 mins to cool
  • 8 Serves: 8

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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  • 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
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1 of you five-a-day Each serving contains
  • Calories 280 14%
  • Sugar 6g 7%
  • Fat 4.5g 6%
  • Saturates 1.5g 7%
  • Salt 1.1g 18%
of an adult's Reference Intake amount. Find out more
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