Chickpea & red pepper dip

SERVES 4 PREP 5 mins NO COOK EASY V

Tip a 400g can chickpeas, drained and rinsed, into a food processor with

1 crushed garlic clove, 4 tbsp extra virgin olive oil, a squeeze of lemon juice, 2 roasted red peppers from a jar, drained and chopped, and a small handful of chopped coriander. Blitz to a paste and season. Serve with toasted pitta breads, or crudités.

GOOD TO KNOW vegan • healthy • 1 of 5-a-day

PER SERVING 223 kcals • fat 18g • saturates 2g • carbs 12g • sugars none • fibre 2g •

protein 5g • salt 0.9g