Ingrédients
- 1 x 240g Merchant Gourmet Jumbo Chickpeas
- 2 blocks of silken tofu
- 3 cloves garlic
- 150g cherry tomatoes
- ½ tsp cumin
- ½ paprika
- ½ tsp turmeric
- A pinch of saffron (optional)
- Fresh parsley, to garnish
Méthode
- Preheat oven to 200C. Optional: If using saffron, add a pinch of saffron, grind it in a pestle and mortar and add 2 tbsp of boiling water.
- To a parchment paper lined baking tray, pour the Merchant Gourmet Jumbo Chickpeas straight from the pouch, along with cherry tomatoes, 2 cloves of crushed garlic, spices, salt, pepper and a drizzle of olive oil. Add the saffron water if using and mix. Place it in the oven and bake for 20 mins.
- Meanwhile, wrap the silken tofu in a cheesecloth and gently squeeze out excess water. You could do this with a sieve too.
- Blend the drained tofu, 1 clove of garlic, lime juice, and salt to taste in a food processor or with a hand blender until smooth and creamy.
- Spread the whipped tofu mixture on a serving plate. Top with the spiced chickpea and blistered tomatoes and garnish with finely chopped fresh parsley and a dash of the spices.
- Scoop up with warm bread and enjoy!
