Cut the brioche bread into large cubes and toast it in the oven or in the air fryer.
Heat the boiled chickpeas in its water, because we will need water shortly (the water should cover the chickpeas by a finger.
In a large bowl, put tahini, garlic, lemon, chickpeas with tahini, yogurt, salt and pepper to taste and mix well.
Add a little chickpea water if the mixture is stiff. The desired consistency is relatively fluid.
We leave the mixture aside, then we prepare the toasted bread and put it in a large bowl, add chickpeas water and three quarters of the chickpea water and boiled love and stir, then add half the amount of the tahini mixture and stir the bread until it mixes well.
Pour it into a serving bowl, arrange it, then add the rest of the tahini mixture on top.
Garnish with the remaining chickpeas, parsley and paprika, and fry the pine nuts in olive oil and put it when serving.
Ingredients
Directions
Cut the brioche bread into large cubes and toast it in the oven or in the air fryer.
Heat the boiled chickpeas in its water, because we will need water shortly (the water should cover the chickpeas by a finger.
In a large bowl, put tahini, garlic, lemon, chickpeas with tahini, yogurt, salt and pepper to taste and mix well.
Add a little chickpea water if the mixture is stiff. The desired consistency is relatively fluid.
We leave the mixture aside, then we prepare the toasted bread and put it in a large bowl, add chickpeas water and three quarters of the chickpea water and boiled love and stir, then add half the amount of the tahini mixture and stir the bread until it mixes well.
Pour it into a serving bowl, arrange it, then add the rest of the tahini mixture on top.
Garnish with the remaining chickpeas, parsley and paprika, and fry the pine nuts in olive oil and put it when serving.
