Sun dried tomatoes and chickpea spread
- 1 jar of sundried tomatoes in olive oil
- 1 can of ready-to-eat chickpea
- 1 large handful of pumpkin seeds
- 1 onion
- 1 bunch of parsley
- Salt, pepper to taste
Roast the pumpkin seeds on a dry pan until they start to jump – about 5 minutes.
Use the olive oil from tomatoes to fry the onion until browned. Placed drained tomatoes, 1 can of chickpeas, pumpkin seeds, fried onion, spices and parsley in a blender. Blitz. Blend it to your favourite consistency, I prefer fairly chunky with bits of tomatoes and chickpeas still present. Serve with bread, crackers or pita. It tastes really awesome with pickled gherkins or baby spinach. Enjoy!