Artichoke and chickpea dip

Ingredients

• 8 thin slices ciabatta bread
• olive oil cooking spray
• 1/2 teaspoon fennel seeds
• 1/2 400g can artichoke hearts, drained
• 420 grams can chickpeas, rinsed
• 1 clove garlic, chopped
• 1/2 teaspoon ground cumin
• 1 tablespoon tahini
• 1/4 cup greek-style natural yoghurt
• 1 tablespoon chopped flat-leaf parsley
• 2 teaspoons olive oil
• 1 pinch sweet paprika, to serve