Chargrilled Red Pepper Dip

CHICKPEAS can moderate your glucose metabolism and contain resistant starches that produce short-chain fatty acids important for colon health. Even IBS sufferers can usually tolerate them. SERVES 2-4 (240 calories)

2 medium red peppers, halved and deseeded (or about 100g chargrilled red peppers from a jar, drained)

400g can chickpeas, drained of liquid 5 tbsp extra-virgin olive oil 1 tsp salt 1 garlic clove, crushed Grated zest and juice of ½ lemon

Handful of fresh coriander, chopped ½ tsp chilli flakes to taste Large pinch of paprika to serve PLACE the pepper halves under a hot grill, skin side up, or over a flame, until the skin has charred. Place in a resealable bag to let them sweat and loosen the skin. Once they have cooled, remove the skin and place them in a food processor with the remaining ingredients. Blitz until you have a smooth paste. Serve the dip drizzled with a little olive oil and a sprinkling of paprika and some vegetable crudites.