Ingredients

• 60ml (1/4 cup) olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 teaspoons ground cumin
• 2 teaspoons sweet paprika
• 1/4 teaspoon cayenne pepper
• 3 ripe vine-ripened tomatoes, coarsely chopped
• 400g can chickpeas, rinsed, drained
• 2 tablespoons fresh lemon juice
• Crackers or rosemary flatbreads, to serve (see below)

Rosemary flatbreads

• 1 round Lebanese bread (about 25cm diameter)
• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 2 tablespoons fresh rosemary, chopped

Method

• Step 1 Heat 1 tablespoon of the oil in a frying pan over medium-low heat. Cook the onion, stirring, for 10 minutes or until soft. Add garlic, cumin, paprika and cayenne pepper. Cook, stirring, for 1 minute or until aromatic. Reduce heat to low. Add the tomato and cook, stirring, for 10 minutes or until the mixture thickens slightly. Add the chickpeas and cook, stirring, for minutes or until heated through. Set aside for 10 minutes to cool slightly. Process in a food processor until almost smooth. Add lemon juice and remaining oil. Process until smooth. Season with salt and pepper.
• Step 2 To make flatbread: Preheat oven to 200°C. Split the Lebanese bread, horizontally, into 2 pieces. Place on a large baking tray. Combine oil, garlic and rosemary in a small bowl. Brush bread with the oil mixture. Bake for 5-7 minutes or until crisp and lightly browned. Set aside for 10 minutes to cool. Break into pieces.