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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Chickpea Meze with Tomato + Goats Cheese
Pillowy whipped goats cheese is the bed of this stunning little dip. Topped with our Queen Chickpeas, this will be the star of your next meze platter. Tear up some pitta or crusty bread and get dunking.
Serves 3-4 as a share plate
Ingredients
80g soft goats cheese (Or vegan cream cheese alternative)
2 tbsp of greek yogurt (Or vegan alternative)
3-4 very ripe, large vine tomatoes
1/2-1 red medium chili chopped (use as much as desired)
1 large or 2 small garlic cloves, grated
A small bunch (roughly 10g) of fresh basil, roughly chopped
1-2 tsp of balsamic vinegar
2 tbsp of olive oil, plus extra to serve
1 jar of Queen Chickpeas, drained
To serveFocaccia or crusty bread
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Directions
Mix the goats cheese and greek yogurt together in a bowl; you’re looking for a whipped consistency. Set aside in the fridge.
To make the tomato paste, grate all the tomatoes in a bowl, then add the grated garlic, basil, balsamic, olive oil and a good pinch of flaky sea salt and cracked black pepper and mix well to combine.
Add the chickpeas to the tomatoes and stir to combine.
Spoon the whipped goats cheese onto a large serving platter. Tumble over the tomatoey chickpeas and finish with an extra drizzle of olive oil. Mop up with focaccia or crusty bread.
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