Asian Chickpea and Coriander Dip

a different dip for bbqs and poker nights.

• Ready In: 5 mins
• Yields: 1 bowl

Ingredients

• 1  bunch fresh coriander, stems trimmed
• 1  large garlic clove, peeled
• 400  g chickpeas, drained
• 3  tablespoons  oil
• 1 1⁄2 tablespoons lemon juice
• 2  teaspoons  trident  sweet chili sauce
• 1  teaspoon ground cumin
•  salt and pepper
•  rice crackers, to serve

Directions

1. In a blender or food processor grind coriander and garlic briefly.
2. Add the remaining ingredients and process to a reasonably smooth paste, adding 1 tablespoon of water if too thick or dry.
3. Spoon into a bowl and serve with Trident Rice Crackers.