Chickpea puree on bread

Name: Chickpea puree on bread
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1 can(s) (425 ml; drained weight 240 g) Chick peas; 1-2 Garlic cloves; 150 g Tahin (sesame paste from a jar: available in Turkish grocery stores); 7-10 Tbsp Juice of 1 lemon; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 small tomatoes; 1 (approx. 400 g) Italian baguette; 2 TABLESPOONS black sesame seed; several sheets smooth parsley and lemon wedges for garnishing

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

1 can(s) (425 ml; drained weight 240 g) Chick peas
1-2 Garlic cloves
150 g Tahin (sesame paste from a jar: available in Turkish grocery stores)
7-10 Tbsp Juice of 1 lemon
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 small tomatoes
1 (approx. 400 g) Italian baguette
2 TABLESPOONS black sesame seed
several sheets smooth parsley and lemon wedges for garnishing

Directions

1
Drain the chickpeas, rinse with cold water and drain. Peel garlic. Put the chick peas, garlic, sesame paste and lemon juice into a tall mixing bowl and puree with the cutting stick of the hand mixer.
2
Stir in olive oil. Season to taste with salt and pepper. Clean, wash, quarter and seed the tomato. Cut the flesh into small cubes. Cut bread into 12 slices. Spread with the puree, sprinkle tomato cubes and sesame seeds on top.
3
Garnish with parsley leaves and lemon wedges.