#3 ASIAN CHICKPEA AND CORIANDER DIP

Makes 1 1/2 Cups

Ingredients required for this recipe:

1 large bunch fresh coriander, stems trimmed

1 large garlic clove, peeled

400g can chickpeas, drained

3 tablespoons oil

1½ tablespoons lemon juice

2 teaspoons Trident Sweet Chilli Sauce

1 teaspoon ground cumin

Salt and pepper

Trident Rice Crackers, to serve

 

Instructions:

• In a blender or food processor grind coriander and garlic briefly.
• Add the remaining ingredients and process to a reasonably smooth paste, adding 1 tablespoon of water if too thick or dry.
• Spoon into a bowl and serve with Trident Rice Crackers.