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

2

People talking

Join In Now Join the conversation!

Chickpea and Chili Dip created by French Tart

MORE

Found this in a magazine and saving it here.

Ready In:: 5mins
Yields:
Units:

2

People talking

Join In Now Join the conversation!

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

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.

Submit a Recipe Correction

Add a Note