Chickpea and Red Pepper Dip with Bread

Ingredients

  • Pittas
  • 1 large egg
  • ¼ cup of water
  • 1 tbsp Protein World coconut oil
  • 1 tbsp coconut flour
  • ¼ cup almond flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/8 tsp sea salt
  • 1/8 tsp bicarbonate of soda
  • 1 tsp harissa
  • For the dip
  • 2 roasted, deseeded red peppers, chopped (from a jar is fine)
  • 390g can chickpeas, drained and rinsed
  • 1 garlic clove, crushed
  • 4 tbsp extra-virgin olive oil
  • squeeze lemon juice
  • 1tsp harissa
  • Small handful chopped fresh coriander

Nutritional Info

  • Nutrition Per Serving
  • Calories 247
  • Protein 7g
  • Carbohydrates 17g
  • Sugars 2g
  • Fibre 7g
  • Fat 15g

Method

  • Pittas
  • Preheat oven to 180 C
  • Whisk together egg, coconut oil and water in a large bowl
  • Add dry ingredients and mix well to form a batter
  • Using a knife, spread two equal portions onto a baking sheet lined with parchment paper
  • Spread each one into 5-6 inches rouns
  • Bake for 18-20 minutes in the oven
  • Enjoy with dip!
  • Dip
  • Place the chickpeas in a food processor with the garlic, olive oil, lemon juice, red peppers and coriander. Blitz to taste. Season to taste
  • Serve in a bowl with pitta breads
  • serves 2