Mediterranean Roasted Chickpea and Preserved Lemon Cream

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Pat the cooked chickpeas very dry with paper towels to encourage roasting.

2. 2

   On a small baking tray, toss the chickpeas with the garlic, 30 ml (2 tbsp) olive oil, ground cumin, smoked paprika, sea salt, and black pepper. Spread in a single layer.

3. 3

   Roast for 25 minutes at 200 °C / 400 °F, stirring halfway through, until the chickpeas are lightly golden and the garlic is tender and fragrant.

4. 4

   Set aside 2 tablespoons of the roasted chickpeas for garnish. Transfer the remaining chickpeas and all the roasted garlic to a food processor.

5. 5

   Add the preserved lemon, tahini, fresh lemon juice, cold water, and 15 ml (1 tbsp) of the remaining olive oil. Blend until very smooth, stopping to scrape down the sides as needed.

6. 6

   Taste and adjust the texture with a little more cold water if you want it looser. Adjust the salt or lemon juice as needed.

7. 7

   Spoon the cream into a shallow bowl or plate. Use the back of a spoon to create swirls, then finish with the additional 1 tablespoon olive oil, the reserved chickpeas, fresh parsley, toasted sesame seeds, and an extra pinch of smoked paprika.

8. 8

   Serve at room temperature as a Mediterranean dip, starter, or side.