Asian Chickpea And Coriander Dip - cooking recipe

Ingredients

1 bunch fresh coriander, stems trimmed
1 large garlic clove, peeled
400 g chickpeas, drained
3 tablespoons oil
1 1/2 tablespoons lemon juice
2 teaspoons trident sweet chili sauce
1 teaspoon ground cumin
salt and pepper
rice crackers, to serve

Preparation

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.