Artichoke And Chickpea Dip - cooking recipe

Ingredients

8 None thin slices ciabatta bread
None None olive oil cooking spray
1/2 tsp fennel seeds
1/2 (14 oz) can artichoke hearts, drained
1 (14 oz) can chickpeas, rinsed
1 clove garlic, chopped
1/2 tsp ground cumin
1 tbsp tahini
1/4 cup Greek-style natural yogurt
1 tbsp chopped flat-leaf parsley
2 tsp olive oil
1 pinch sweet paprika, to serve

Preparation

Preheat oven to 400\u00b0F.
Place bread in a single layer on a baking tray. Spray both sides of bread with oil and sprinkle one side with fennel seeds. Bake 5-10 minutes or until crisp and golden.
Meanwhile, process artichokes, chickpeas, garlic, cumin and tahini in a food processor, until smooth. Add yogurt and parsley. Process until thick and creamy.
Spoon dip into a shallow serving bowl. Using the back of a spoon, make a circular indent in surface of clip. Drizzle dip with oil and sprinkle with paprika. Serve.