Ingredients

The following ingredients have 24 Servings
  • 1 (15.5 ounce) can chickpeas, drained and rinsed
  • 1/4 cup plus 2 tablespoons Stonyfield Double Cream Plain
  • 2 tablespoons tahini
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground paprika
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly cracked black pepper
  • 2 tablespoons finely chopped cilantro, divided
  • 2 tablespoons finely chopped parsley, divided
  • 1 English cucumber
  • Ground paprika
  • Grape tomatoes, quartered
  • Thinly sliced shallot
  • Sriracha

Instruction

  • In the bowl of a food processor, place chickpeas, Stonyfield Double Cream, tahini, lemon juice, cumin, coriander, paprika, salt, pepper, and 1 tablespoon each of the parsley and cilantro. Process until smooth.
  • Slice the cucumber into 1/2-inch thick coins. Scoop or pipe the chickpea purée on top.
  • Garnish with remaining chopped herbs, paprika, tomatoes, shallot, paprika, and Sriracha, if desired.