Chickpea and Chili Dip

Found this in a magazine and saving it here.

• Ready In: 5 mins
• Yields: 3 cups

Ingredients

• 2 (400 g) cans chickpeas, rinsed, drained
• 370  g  marinated artichoke hearts, drained
• 1⁄4 cup olive oil
• 1 1⁄2 teaspoons ground cumin
• 1  garlic clove, crushed
• 1  lemon, zest of, grated
• 1⁄4 cup  chopped fresh coriander
• 1  long red chili pepper, seeds removed, chopped
•  toasted mini baguette, to serve

Directions

1. Combine chickpeas, artichoke, oil, cumin, garlic and lemon zest in a food processor or blender.
2. Process until smooth.
3. Season to taste.
4. Stir through coriander and chili.
5. Transfer to a bowl and serve with toasted mini baguette slices.