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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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Found this in a magazine and saving it here. 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:
1. Combine chickpeas, artichoke, oil, cumin, garlic and lemon zest in a food processor or blender.
2. Process until smooth.
3. Season to taste.
4. Stir through coriander and chili.
5. Transfer to a bowl and serve with toasted mini baguette slices.
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