White Bread with Paprika Chickpea Spread
White bread with paprika chickpea spread is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g cocktail tomatoes
- Salt
- 8 tbsp olive oil
- 400 g chickpeas (canned)
- 1 Garlic clove
- 2 tbsp tahini
- 1 tbsp Lemon Juice
- 1 tsp Paprika powder (sweet)
- ground cumin
- a handful basil
- 8 slices ciabatta
- grated parmesan (for garnish)
- coarse Sea salt
Instructions
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1.
Preheat the oven to 200°C with upper and lower heat.
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2.
Wash the tomatoes, cut in halves if desired, and place in a baking dish. Mix with salt and 3 tbsp olive oil and bake for 15-20 minutes until they burst.
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3.
Drain the chickpeas in a sieve and rinse under cold water. Puree finely with an immersion blender. Peel, chop, and grate the garlic clove with a little salt. Add to the chickpeas along with tahini, lemon juice, paprika powder, cumin, and oil; stir into a creamy consistency. Wash basil, dry, cut 4 leaves into strips, mix into the hummus, season with salt.
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4.
Remove the tomatoes and switch the oven to grill mode. Grill ciabatta slices for 4-5 minutes.
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5.
Spread the hummus on the toasted bread and top with parmesan. Place the tomatoes beside and sprinkle everything with coarse salt. Serve garnished with remaining basil.
