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Chickpea shawarma dip with toasted chickpeas and yogurt
Serves: 4
Ingredients
For the toasted chickpeas
- 1 x 400g can chickpeas, drained
- 1 tbsp olive oil
- 1 tsp caster sugar
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp black pepper
For the hummus
- 1 x 400g tin chickpeas, drained
- 2 cloves garlic, chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp tahini
- Juice ½ lemon
- Salt and pepper to taste
- 2 tbsp plain yogurt
You will also need
- 10 cherry tomatoes, halved
- Chopped fresh parsley
- 2 tbsp plain yogurt
- 1 red chilli, deseeded and finely chopped
- Toasted or fried pitta bread pieces and extra virgin olive oil for serving
Method
Place the chickpeas into a large mixing bowl and add in the olive oil, sugar and spices and mix well to coat the chickpeas all over. Spread onto a baking sheet and cook at 190`c for 20 minutes, or until deep golden brown and fragrant and set aside. In the meantime, prepare the hummus by whizzing together the extra virgin olive oil and garlic together. Add in all the remaining ingredients and whizz till smooth. To serve, spread the hummus on a serving platter and top with roasted chickpeas. Sprinkle with the parsley, cherry tomatoes and drizzle over the plain yogurt. Finish off with the finely chopped red chilli and a drizzle of extra virgin olive oil. Serve with the toasted or fried pitta bread pieces on the side.
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