Chickpea And Roasted Capsicum Dip

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80 Breakfasts


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1 400-gram can chickpeas, drained

2 red bell peppers, de-seeded, roasted and peeled

4 cloves garlic, roasted and peeled

1/4 cup parsley leaves

Juice from half a lemon

1/2 teaspoon baharat (an Arabic spice mix, there are many blends depending on country or region...use any you like or make your own), or to taste

Sea salt and freshly cracked black pepper

Olive oil

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