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
Procedure
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!
