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Thursday, 21 July 2016

Tomato and chickpea dip : Can be great for a summer table !


As you may know ... we try and bring a variety of recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

... but this tomato and chickpea 'houmous' is great for kids and adults alike, it can make a nice change from the classic recipe. Great for summer days too!

Ingredients:
Serves Six
410 g tin chickpeas, drained
3 cloves garlic, peeled and bashed
Zest and juice of 1 lemon
390 g carton chopped tomatoes
2 tbsp tahini
0.5 tsp smoked paprika, plus extra to garnish
A few washed sprigs of coriander to garnish
2 carrots, 2 celery sticks, 1 red pepper, 
washed, carrots peeled, trimmed and sliced into batons, to serve

Method:
1. In a food processor, whizz the chickpeas, garlic, lemon zest and juice to a rough paste. Add the chopped tomatoes, tahini and paprika and blitz to a smooth dip.
2. Garnish the dip with the extra smoked paprika and fresh coriander sprigs, and serve with the vegetable batons.


Coriander is one of the world's most commonly used herbs - in spite of the fact that the name comes from the Greek, koris, meaning bed bug! It is green, leafy and strong-smelling with a fresh, citrus taste that makes it an invaluable garnish and flavour enhancer. Both the fresh leaves and stalks are edible, as well as the berries, which are dried and called coriander seeds. Native to southern Europe and the Middle East, the plant is now grown worldwide. Coriander tends to be associated most with Asian and Central and South American cooking. For maximum flavour, it is best added to dishes just before serving.

Storage:
Do not clean coriander with the roots still attached - instead, simply keep them wrapped in a damp paper towel inside an open plastic bag and store in the salad drawer of the fridge, where they should last five to six days.

Original recipe idea from here

All the best Jan

7 comments:

Launna said...

I would love this dip minus the smoked paprika... I adore hummus and this one sounds incredibly delicious xoz ♡

Tom said...

Looks cool and refreshing!

Judith @ Lavender Cottage said...

Yum, this looks delicious and I love smoked paprika, use it in a number of things.

The Happy Whisk said...

No lie. I make garbanzo and toms and wow, they are great together. So yum.

Happy Summer :-)

Happyone said...

Nice and healthy and it looks so nice and colorful.

PerthDailyPhoto said...

Very healthy snack Jan, merci beaucoup!

Lisa said...

S loves houmous, I may give this one a try for her.
Lisa x