- Preheat the oven to 200°C.
- If using saffron, grind it using a pestle and mortar and mix with the boiling water. Set aside.
- Add the Merchant Gourmet Jumbo Chickpeas, cherry tomatoes, 2 crushed garlic cloves, cumin, paprika, turmeric, a drizzle of olive oil, salt and pepper to a lined baking tray. Pour over the saffron water, if using, and toss to combine.
- Roast for 20 minutes until the tomatoes have softened and the chickpeas are warmed through.
- Meanwhile, drain the silken tofu by wrapping it in a clean tea towel or cheesecloth and gently squeezing out any excess liquid.
- Add the tofu, remaining garlic clove, lime juice and a generous pinch of salt to a food processor. Blend until completely smooth and creamy.
- Spread the whipped tofu onto a serving platter.
- Spoon over the roasted chickpeas and tomatoes, along with any roasting juices.
- Finish with chopped parsley and an extra pinch of the spices, if desired.
- Serve immediately with warm bread for scooping.
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