Name: Zesty chickpea dip
Ingredients: 1 tin chickpeas (400g); 1 clove garlic (minced); 2 Tbsp lemon juice; ½ tsp salt; ½ tsp paprika; ½ tsp cumin seeds; 1½ Tbsp olive oil; 100g ripe cherry tomatoes; 1 shallot or ½ onion, chopped; 2 Tbsp parsley

Zesty chickpea dip

14 Apr 2015

by Dinna

Background

This dip is similar to houmous but, instead of tahini, ripe tomatoes are used (so it's suitable for those who are allergic to sesame seeds). It's lovely and zesty dip for crudités and crackers. Take it to a picnic to share!

Ingredients

1 tin chickpeas (400g)
1 clove garlic (minced)
2 Tbsp lemon juice
½ tsp salt
½ tsp paprika
½ tsp cumin seeds
1½ Tbsp olive oil
100g ripe cherry tomatoes
1 shallot or ½ onion, chopped
2 Tbsp parsley

Instructions

Dry-roast the cumin seeds in a frying pan (i.e. without oil).
Roughly chop the tomatoes.
Drain the chickpeas then, using a food processor, blend everything into a textured paste.
Season to taste.
Let it rest in the refrigerator for about half an hour before serving.
Garnish with chopped parsley and tomatoes.
Serve it as a dip with pita, crackers or crudités.