Ingredients

  • 410g tin chickpeas in water, drained and rinsed
  • 175g jar roasted red peppers, drained
  • 2 tablespoons soft white cheese
  • 2 tablespoons olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon paprika

Method

  1. 1

    Put the drained chickpeas and roasted peppers in a food pocessor or blender, and pulse for about 30 seconds.

  2. 2

    Add the soft cheese, olive oil, lemon juice, paprika and 2 tablespoons cold water.

  3. 3

    Pulse again until combined and you have a thick, chunky paste. Season to taste with salt and freshly ground black pepper.

  4. 4

    Serve with a selection of breadsticks or vegetables to dip. Keeps in the fridge for up to 1 week.

Nutritional Details

Each serving provides
  • Energy 306kj 73kcal 4%
  • Fat 4.0g 6%
  • Saturates 0.8g 4%
  • Sugars 0.3g <1%
  • Salt 0.13g 2%

% of the Reference Intakes

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