I went to a local Farmers market yesterday and picked up these delicious garlic stuffed olives- well it is winter- and these divine feta stuffed peppers. A true garlic feast and what an amazing healthy cheap lunch!
1 200 gm tin chickpeas rinsed and drained
2 cloves of garlic smashed
juice of half a lemon
2-3 tablespoons olive oil
2 tablespoons water
sea salt to taste
Chuck it all into a food processor and blitz until creamy and smooth. Will keep for 3 days in fridge.