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This recipe was uploaded by British Carrots
Preparation time: 10mins
Cooking time: 15mins
Per serving: 181 calories, 8g fat, 1.2g saturates, 11.7g sugars, 0.6g salt
2. Add the chick peas to the roasting tin and stir well to capture all the cooking juices. Slip the garlic from their papery skin – discard the skin. Transfer to a food processor, add the remaining oil and lemon juice, then whiz on the pulse setting to form a creamy puree. Season to taste with salt and ground black pepper.
3. Transfer to a bowl and serve with the vegetable crudités.