for 4 person

Chickpeas

1 tin	chickpeas (approx. 400 g), rinsed, drained
1 tbsp	olive oil
1 tbsp	paprika
1 tbsp	garlic powder
1 tbsp	ground cumin
1 pinch	salt

Feta dip

150 g	cream cheese
75 g	feta, crumbled
2 tbsp	olive oil
1	organic lemon, cut into wedges

How it's done

Chickpeas

Pat dry the chickpeas with a clean tea towel, transfer to a bowl, mix with the oil, paprika, garlic powder, ground cumin and salt, place on a baking tray lined with baking paper.

Bake

Approx. 20 mins. in the centre of an oven preheated to 220 °C. Remove the chickpeas from the oven, leave to cool on the tray.

Feta dip

Puree the cream cheese and feta in a food processor until creamy. Serve the feta dip in small bowls or dishes, drizzle with oil. Serve with the chickpeas and lemon wedges.

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