Chickpea, Roasted Lemon, Tomato, Parsley & Black Olive Smash:
A zippy, more adaptable take on hummus…
Equally delicious, even more healthy, and, well, see what you think…
Coarser & less oily than the original, roasted lemons and tomato combine zestily with the smashed chickpeas, toasted cumin seeds and black olives. Bursting with goodness and full of natural, unadulterated Middle-Eastern flavour. Although made at the end of February, I was able to use fresh parsley that had overwintered happily in the garden 🙂
Great to have sitting in the fridge as a ready snack, especially for those of us who are wheat free so need an alternative to bread or biscuits ready to grab, to combat the 5pm slump… Or whenever a burst of energy is needed!
If using as a dip / starter, crush chickpeas up a bit more – but not as pulverised as you would for hummus. Serve piled onto baby Romanie Lettuce leaves, or crisp crackers.
1 – 2 cans of chickpeas, gently heated for around 5 minutes to make them easier to crush. Drained.
A couple of large handfuls Baby plum or cherry tomatoes, halved
1 Tbs Olive oil
Pinch of salt
1/2 Lemon, sliced into half moons
1Tbs Lemon juice
2Tbs Olive oil
Handful of fresh parley, roughly chopped
Salt and pepper, to taste
3/4 tsp Cumin seeds