Artichoke And Chickpea Dip

• 8 None thin slices ciabatta bread
• None None olive oil cooking spray
• 1/2 tsp fennel seeds
• 1/2 (14 oz) can artichoke hearts, drained
• 1 (14 oz) can chickpeas, rinsed
• 1 clove garlic, chopped
• 1/2 tsp ground cumin
• 1 tbsp tahini
• 1/4 cup Greek-style natural yogurt
• 1 tbsp chopped flat-leaf parsley
• 2 tsp olive oil
• 1 pinch sweet paprika, to serve

1. Preheat oven to 400u0b0F.
2. Place bread in a single layer on a baking tray. Spray both sides of bread with oil and sprinkle one side with fennel seeds. Bake 5-10 minutes or until crisp and golden.
3. Meanwhile, process artichokes, chickpeas, garlic, cumin and tahini in a food processor, until smooth. Add yogurt and parsley. Process until thick and creamy.
4. Spoon dip into a shallow serving bowl. Using the back of a spoon, make a circular indent in surface of clip. Drizzle dip with oil and sprinkle with paprika. Serve.

thin, olive oil cooking spray, fennel seeds, chickpeas, clove garlic, ground cumin, tahini, natural yogurt, flatleaf parsley, olive oil, sweet paprika

Taken from recipes-plus.com/api/v2.0/recipes/23955 (may not work)