Middle Eastern Softy

Middle Eastern Softy

With chickpea hummus and paprika

1 Piadina Romagnola IGP Riminese 50 g cooked chickpeas 20 g sesame paste (tahini) 2 tablespoons garlic-scented extra virgin olive oil 1 tablespoon lemon juice A few sprigs of flat-leaf parsley Sea salt Paprika


Finely chop the parsley. Cut the Romagnola IGP Piadina into wedges and toast lightly. Blend well the chickpeas, tahini, oil, and lemon juice together with a pinch of salt. Pour the mixture into a bowl, sprinkle it with the chopped parsley and paprika, and use it as a dip for the warm Piadina Loriana wedges. Buon Appetito!