SALMON KEBABS WITH SPICED CHICKPEA DIP

PREP + COOK TIME 25 MINUTES (+ REFRIGERATION) MAKES 10

1kg salmon fillets

1/3 cup (80ml) olive oil 1 tablespoon sumac

410g can chickpeas,

rinsed, drained

2 tablespoons coarsely chopped

fresh flat-leaf parsley 1 tablespoon ground cumin ½ cup (125ml) cold water

1 Cut salmon into 4cm cubes; thread 3 cubes onto each skewer.

2 Combine skewers, 2 tablespoons of the oil and sumac in large shallow dish. Cover, refrigerate for 1 hour.

3 Meanwhile, blend or process chickpeas, parsley, cumin, remaining oil and the water until smooth; season to taste.

4 Cook skewers on heated oiled barbecue (or grill or grill pan).

Serve with spiced chickpea dip.