Chickpeas & Grilled Peppers Dip
Put all the ingredients in the food processor.
Process until desired consistency is obtained.
Serve with raw veggies or as a sandwich spread.
- 540 ml (1 can) chickpeas, rinsed and drained
- 30 ml (2 tbsp.) olive oil
- 8 grilled red peppers (store-bought jar) or about 175 ml (3/4 cup)
- 30 ml (2 tbsp.) lemon juice
- 2 cloves of garlic
- 60 ml (¼ cup) fresh parsley
- Salt and pepper, to taste
- A few drops of tabasco, to taste