Name: Artichoke and chickpea dip
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 8 thin slices ciabatta bread; olive oil cooking spray; 1/2 teaspoon fennel seeds; 1/2 400g can artichoke hearts, drained; 420 gram can chickpeas, rinsed; 1 clove garlic, chopped; 1/2 teaspoon ground cumin; 1 tablespoon tahini; 1/4 cup greek-style natural yoghurt; 1 tablespoon chopped flat-leaf parsley; 2 teaspoon olive oil; 1 pinch sweet paprika, to serve

Artichoke and chickpea dip

Fragrant, creamy, and infused with beautiful Middle Eastern spices, this homemade and chickpea dip is wonderfully moorish and beautiful served with crisp flat bread.

Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

8 thin slices ciabatta bread

olive oil cooking spray

1/2 teaspoon fennel seeds

1/2 400g can artichoke hearts, drained

420 gram can chickpeas, rinsed

1 clove garlic, chopped

1/2 teaspoon ground cumin

1 tablespoon tahini

1/4 cup greek-style natural yoghurt

1 tablespoon chopped flat-leaf parsley

2 teaspoon olive oil

1 pinch sweet paprika, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Place bread in a single layer on a baking tray. Spray both sides of bread with oil; sprinkle one side with fennel seeds. Bake 5-10 minutes or until crisp and golden.

3.Meanwhile, process artichokes, chickpeas, garlic, cumin and tahini in a food processor, until smooth. Add yoghurt and parsley. Process until thick and creamy.

4.Spoon dip into a shallow serving bowl. Using the back of a spoon, make a circular indent in surface of clip. Drizzle dip with oil; sprinkle with paprika.