What you'll need
- 400g tin chickpeas, drained
- 2 dried cloves garlic, crushed
- 5 tbsp Crisp ‘n Dry cooking oil
- 2 red peppers, pre-roasted (you can buy these ready-made in a jar)
- Salt and pepper
How to do it
Place all the ingredients into a food processor and blitz to a paste.
Season with salt and pepper.
For an extra kick, add a fresh chilli or a teaspoon of chilli powder.
Use this wonderfully simple dip for sandwich fillings with some nice crunchy salad. Serve with toasted pitta bread.
This will keep well in the fridge for up to 2 days.