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Zesty chickpea dip

This dip is similar tohoumous 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!
Print Recipe
Resting Time 4 hours
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

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
  • 100 g ripe cherry tomatoes
  • 1 shallot or ½ onion chopped
  • 2 Tbsp parsley

Method
 

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