Roasted pepper and chickpea dip recipe

  • Serves 8
  • 10 mins to prepare and 25 mins to cook, 15 mins to cool
  • 315 calories / serving
  • Healthy
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Preheat oven to Gas Mark 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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  • 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
  • Energy 1340kj 315kcal 16%
  • Fat 4g 6%
  • Saturates 1g 5%
  • Sugars 8g 9%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 62.3g Protein 12.4g Fibre 5.2g


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