Chickpeas & grilled peppers dip

Chickpeas & grilled peppers dip

Directions: 10 minutes
Servings: 8
Allergens:
Express No-cook Vegetarian

Ingredients

  • 540 ml (1 can) chickpeas, rinsed and drained
  • 30 ml (2 tbsp.) olive oil
  • 8 grilled red peppers (store-bought jar) or about 175 ml (¾ cup)
  • 30 ml (2 tbsp.) lemon juice
  • 2 cloves of garlic
  • 60 ml (¼ cup) fresh parsley
  • Salt and pepper, to taste
  • A few drops of tabasco, to taste

Directions

  1. Put all the ingredients in the food processor.
  2. Process until desired consistency is obtained.
  3. Serve with raw veggies or as a sandwich spread.