Chunky Chickpea Dip with Roasted Lemon & Tomatoes

A delicious chunky dip, perfect for piling onto crusty bread or scooping up with crunchy lettuce leaves. Hummus-esque but not hummus.

1 1/2C Well-cooked chickpeas, freshly cooked (see note for canned chickpeas)
1C Baby plum or cherry tomatoes, halved
1t Olive oil
1/4t Fine salt
1/2 Lemon, sliced into half moons
1T Lemon juice
2T Olive oil
Handful of fresh parley, roughly chopped
Salt and pepper, to taste
3/4t Cumin seeds

View the full recipe at Coconut and Berries →