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Chickpea & red pepper dip
- 390g can chickpeas , drained and rinsed
- 1 garlic clove , crushed
- 4 tbsp extra-virgin olive oil
- squeeze lemon juice
- 2 roasted, deseeded red peppers , chopped (from a jar is fine)
- small handful chopped fresh coriander
- toasted pitta bread , to serve
Directions:View on BBC Good Food
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