This recipe is a great way to add a ton of healthy omegas and protein to your diet. Not to mention it makes one impressive appy.
This recipe is a great way to add a ton of healthy omegas and protein to your diet. Not to mention it makes one impressive appy.Author:
Chef Charlotte Langley
1 tin of Scout Smoked Wild Pink Salmon
6 cloves of garlic
1 cup of olive oil
2 tins of chickpeas
6 tbsp of good quality tahini
1 large lemon’s worth of juice and zest
2 tbsp of “everything” spice
1 bag of crispy chickpeas (I recommend The Good Bean Chickpeas)
Small frying pan
Finely slice your garlic cloves and cook them in a small frying pan with a little olive oil on low heat until they’re shiny (approximately 5 minutes). Set aside.
Drain your tin of chickpeas and reserve the aquafaba (chickpea liquid). You’ll use this to adjust the consistency of your dip.
Place your drained chickpeas, half of the garlic, tahini, lemon zest and juice in your food processor and blend on medium-high.
Drizzle in ¾ cup of olive oil while the food processor is still running. Adjust the consistency to your liking, using your aquafaba.
Season with salt.
Spread your dip in a thick even layer in a shallow serving dish.
Generously load your Scout Wild Pink Salmon on top of your dip.
Add your everything spice to the remaining garlic, and drizzle generously all over the top.
Garnish with your crispy chickpeas, fresh parsley and lemon.
Serve your dip alongside fresh pita, or your favourite chips.