Chickpea puree on ciabatta

Name: Chickpea puree on ciabatta
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1 can(s) (425 ml) Chickpeas; 1-2 Garlic cloves; 150 g Tahin (sesame paste from the glass; available in; 7-10 Tbsp Turkish grocery store or health food shop); 7-10 Tbsp Juice of 1 lemon; 4-6 Tbsp Olive oil; 7-10 Tbsp salt, white pepper; 2 small tomatoes; 1 Italian white bread (ciabatta); 2 TABLESPOONS Sesame (e.g. black); several sheets Parsley; 7-10 Tbsp and lemon wedges

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

1 can(s) (425 ml) Chickpeas
1-2 Garlic cloves
150 g Tahin (sesame paste from the glass; available in
7-10 Tbsp Turkish grocery store or health food shop)
7-10 Tbsp Juice of 1 lemon
4-6 Tbsp Olive oil
7-10 Tbsp salt, white pepper
2 small tomatoes
1 Italian white bread (ciabatta)
2 TABLESPOONS Sesame (e.g. black)
several sheets Parsley
7-10 Tbsp and lemon wedges

Directions

1
Drain the chickpeas, rinse cold and drain well. Peel the garlic. Put the chick peas, garlic, sesame paste and lemon juice into a tall mixing bowl and puree finely. Stir in the oil. Season to taste with salt and pepper
2
Wash, quarter and seed the tomatoes. Finely dice the flesh
3
Cut bread into about 12 slices. Spread chickpea puree thickly on top. Sprinkle with tomato cubes and possibly sesame seeds. Garnish with parsley leaves and lemon wedges
4
Tahin consists of roasted, ground sesame and olive oil. It is also suitable for rounding off dips & salad dressings. Lasts in the refrigerator for approx. 2 months once opened