Food and Recipes

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!