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Chickpea and Sun-Dried Tomato Dip

A fantastically rich tomato flavoured chickpea based dip. Recipe kindly provided by Kaye.

Snacks & Sides
Easy
Time 30 Minutes
Skill Level Easy
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Woman eating healthy food from a bowl

Ingredients List

 

Serves 4
  • 300 g canned chickpeas drained
  • 150 g sun-dried tomatoes drained
  • 1 clove garlic crushed or chopped
  • 30 g fresh herbs firmly packed
  • juice of 2 medium lemons
  • 60 ml extra virgin olive oil can increase to 120 ml / ½ cup if desired
Metric - US Imperial

Instructions

  1. Place the chickpeas, sun-dried tomatoes, garlic, herbs, lemon juice, and olive oil into a food processor or blender.
  2. Whizz until smooth and creamy, or leave slightly textured if you prefer.
  3. Taste and adjust the seasoning, adding more lemon juice, olive oil, or herbs as desired.
  4. Transfer to a serving bowl and serve with vegetable sticks.

Notes

  • Add salt and pepper to taste.
  • Use fresh herbs of your choice  e.g. parsley or coriander.
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