Smoky tuna chickpea sun-dried tomato dip
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Prep Time
5 Minutes
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Yield
1
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Difficulty Level
Easy, Quick
Ingredients
- 2 x 95g cans Safcol Yellowfin Tuna Chunks Italian Style in Oil, drained
- 1 x 400g can chickpeas, drained
- ½ cup sun-dried tomato halves, roughly chopped
- 1 medium garlic clove, crushed.
- ½ cup extra virgin olive oil
- Juice from ½ lemon (or to taste)
- 1 teaspoon harissa or other chilli paste (optional)
- 1 teaspoon (or to taste) sea salt
- 2 teaspoons of sweet smoked paprika (plus a little extra to sprinkle)
- to serve
- your favorite savory biscuits or vegetable sticks
Instructions
- Place the drained chickpeas, olive oil and sun-dried tomatoes in a food processor and blitz until smooth.
- Add the drained Safcol tuna, lemon juice, paprika, harissa (if you using it) and salt. Blitz again until smooth (note: you will still have flecks of red from the tomatoes)
- Check the seasoning and add more salt or lemon juice if required. Transfer to a serving bowl, sprinkle with a little extra smoked paprika and either serve immediately or cover with cling. Chill and serve later with biscuits, vegetable crudités or just spread on toast.
| Servings: | 8 |
| Ready in: | 5 Minutes |
| Course: | Entreè, Finger Food, Snack |
| Recipe Type: | Dips & Mousses |
| Ingredient: | Tuna |
Smoky tuna chickpea sun-dried tomato dip
Entertaining or just looking for a delicious everyday high protein dip or spread that won’t break the bank? This tasty smoky tuna chickpea sun-dried tomato dip will take you 5 minutes to make and it’s just so good I’m pretty sure it’ll become a new favourite. It has in our house!
