Tuscan Chickpea Dip
PREP TIME COOK TIME
10 minutes 10 minutes
SERVINGS: 6 -8
- 1 x 830g can chickpeas, drained
- 2 large plum tomatoes, peeled and seeded
- 1 clove garlic, crushed
- 2 Tbsp Nuvo's Estate Blend or for fun use Nuvo's Garlic Olive Oil
Make a small cross in the bottom of the tomatoes with a sharp knife. Put tomatoes in boiling water and leave for approximately 10 seconds until the skin begins to curl away from the cross. Place tomatoes in cold water for another 10 seconds, then peel away the skin. Cut the peeled tomatoes in half and scoop out the seeds with a teaspoon, being careful to remove as little flesh as possible.
Puree the drained chickpeas and tomato halves in a food processor or blender, with a generous pinch of salt and freshly ground black pepper, adding a little water if necessary, to achieve a smooth but firm texture (a little softer than mashed potato).
Warm Nuvo's estate blend in a frying pan, stir in the garlic (or Nuvo's Garlic Olive Oil), and after a minute add the chickpea mixture. Stir it gently for a couple of minutes until the excess moisture has evaporated.
Arrange little mounds on individual plates and make a hollow in the center of each. Lightly pour Nuvo's Estate blend and sprinkle with a little extra salt and pepper, to taste.