Chickpea And Chili Dip - cooking recipe

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

Preparation

Combine chickpeas, artichoke, oil, cumin, garlic and lemon zest in a food processor or blender.
Process until smooth.
Season to taste.
Stir through coriander and chili.
Transfer to a bowl and serve with toasted mini baguette slices.