Spicy Mediterranean chickpea dip

    4 hours 10 min

    If you like to watch your fat intake and low fat hummus just doesn't do it for you, here's a spicy alternative. Serve with crudites and breadsticks.

    London, England, UK
    3 people made this

    Serves: 6 

    • 1 to 2 lemons, juiced
    • 2 tablespoons extra virgin olive oil
    • 4 tablespoons water
    • 10 garlic cloves
    • 1 large handful fresh basil
    • 2 tins chickpeas, drained
    • 3 red peppers, roasted - tinned or freshly roasted
    • 1 small handful tasty pitted black olives
    • 1/2 teaspoon Cayenne pepper
    • salt and white pepper

    Prep:10min  ›  Extra time:4hr  ›  Ready in:4hr10min 

    1. Simply blend all ingredients in a food processor, check the seasoning and adjust to your taste. Turn into serving dish.
    2. Cover and chill for a few hours - this allows the flavours to blend and intensify.


    To roast peppers, just place them on a non-stick baking tray in a very hot oven until the skins have blackened. Immediately place them in a bowl, cover tightly for 10 minutes. Slide off the skins and remove the seeds.

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