Chickpea and Chili Dip

Name: Chickpea and Chili Dip
Prep time: 5 min
Total time: 5 min
Yield: 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

(2)

Recipe by Jewelies

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READY IN: 5mins

YIELD: 3 cups

UNITS: US

INGREDIENTS

Nutrition

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

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

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