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| Main ingredients | Green pumpkin seeds, Chickpeas, Lemon, Fresh parsley, Crushed black peppercorns, Extra virgin olive oil, Paprika powder, Lavash |
| Cuisine | Middle Eastern |
| Course | Dip |
| Prep time | 8-10 hours |
| Cook time | 0 minute |
| Serve | |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ½ cup green pumpkin seeds + to sprinkle
- 1½ cups boiled chickpeas
- ½ lemon
- 8-10 fresh parsley sprigs + for garnish
- Crushed black peppercorns to taste
- Salt to taste
- 2-3 tablespoons extra virgin olive oil + to drizzle
- ½ cup chickpea stock
- Paprika powder to sprinkle
- Lavash for serving
Method
- Reserve a few chickpeas for garnish and transfer remaining into a grinding jar. Add green pumpkin seeds and squeeze the juice of lemon.
- Add parsley, crushed black peppercorns, salt, extra virgin olive oil and chickpea stock and grind to fine mixture.
- Transfer into a serving bowl, sprinkle reserved chickpeas, paprika powder and pumpkin seeds on top.
- Drizzle extra virgin olive oil, garnish with parsley sprig and serve with lavash.
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