Trout Skins and Spicy Labneh recipe | Woolworths TASTE

Ingredients

• For the easy hummus:
• 400 g can chickpeas, drained (set aside a small handful to garnish)
• 1 T tahini
• 2 T extra virgin olive oil
• 2 t lemon juice
• 1 t lemon zest
• 1 clove garlic, crushed
• sea salt and freshly ground black pepper, to taste
• chickpeas fried in 1t olive oil and ½ t turmeric, to garnish
• 1 T sesame seeds, toasted, to garnish
• 2 x 35 g Woolworths rainbow trout skin crisps, salt & vinegar flavoured
• For the spicy labneh dip:
• 1 T extra virgin olive oil
• ½ t paprika
• 2 x 150 g tubs Woolworths labneh
• 1 t Woolworths linseed and smoked paprika dukkah spice
• 1 spring onion, thinly sliced
• 2 x 35 g Woolworths rainbow trout skin crisps, salted