Sardine Dip - Cooking Like Kate

2 cans sardines (in olive oil)
1-2 tbsp Olive oil I used the olive oil from the sardine cans (about 1 1/2 cans’ worth, or just enough to moisten)
3 cloves garlic chopped
1 tbsp dried oregano
1 tbsp smoked paprika
1 tbsp Dijon mustard heaping
1/2 tsp sea salt

Preheat air fryer to 400°F.
In a small bowl, combine the sardines, chopped garlic, oregano, smoked paprika, Dijon, sea salt, and enough of the sardine olive oil to fully moisten the mixture (wet and glossy, not soupy).
2 cans sardines, 1-2 tbsp Olive oil, 3 cloves garlic, 1 tbsp dried oregano, 1 tbsp smoked paprika, 1 tbsp Dijon mustard, 1/2 tsp sea salt
Spoon the mixture into an air-fryer-safe dish or ramekin. Air fry at 400°F for 15-20 minutes, or until sizzling and lightly browned on top.
Spread jalapeño hummus onto a plate or shallow bowl.
4-5 tbsp jalapeño hummus
Spoon the hot sardine dip over the hummus. Top with pine nuts, freshly squeezed lemon juice, and fresh parsley. Serve warm.