15 min 
Easy 
Ingredients (2 people)
- Chickpeas 230 gr
- Extra virgin olive oil to taste
- Fresh parsley to taste
- Garlic ½ clove
- Half a lime
- Pita bread 2
- Salt and pepper to taste
- Sesame to taste
- Sesame paste 1 spoonful
- Sweet paprika to taste
Preparation
- Blend the chickpeas, salt, pepper, extra virgin olive oil, sesame paste, juice of half a lime, half a garlic clove and Pomì strained tomatoes into a creamy and velvety paste.
- Add to a sac à poche and leave to rest in the fridge for 5 minutes.
- In the meantime, heat the pita bread in a pan on a high flame with some extra virgin olive oil, until achieving the right level of crunchiness.
- Arrange on a dish, garnish with a sprinkling of paprika and sesame, whole chickpeas, fresh parsley, uncooked tomatoes, oil and pepper.
