Ingredients:
- 2 red peppers, halved and deseeded
- 2 garlic cloves, crushed
- 1 x 400g can chickpeas, drained
- Juice of 1 lime
- 125ml (4 1/2 fl oz) very low-fat or fat-free fromage frais
- 1 tbsp fresh coriander, chopped
- Sea salt and black pepper
Method:
Preheat the grill to a high heat. Place the red peppers under the grill and cook until the skins are blistered and beginning to char. Remove from the grill and place the peppers in a polythene bag until cooled. When cool enough to handle, peel off the skins and chop the flesh. Place the red peppers in a food processor with the garlic, chickpeas and lime juice. Blend into a slightly rough mix. Stir in the fromage frais and coriander until well blended and season to taste with a little salt and fresh black pepper. Serve with grilled pitta or a selection of vegetable crudités.
