Bread with Hummus & Tomatoes

Ingredients

• 1 can chickpeas (240 g drained weight)
• 2 cloves garlic
• 0.5 lemon
• Salt
• 25 g tahini (sesame paste from the jar)
• 1 pinch ground cumin
• 1 tbsp Olive Oil
• 2 Tomatoes
• 1 red bell pepper
• 1 Spring onion
• 2 stems basil
• 4 slices whole-grain bread
• freshly ground black pepper

Instructions

1. 1.

   Drain the chickpeas, then finely puree them. Peel and chop the garlic cloves, grate with a little salt. Squeeze the lemon juice. Add the garlic to the chickpea purée and mix with tahini, lemon juice to taste, cumin, and olive oil; season with salt and cover for 30 minutes in the fridge.

2. 2.

   Meanwhile wash and clean the tomatoes, bell pepper, and spring onion. Slice the tomatoes crosswise, core the bell pepper and cut into strips. Cut the spring onion into slightly angled rings. Rinse the basil, shake dry, and pluck the leaves, trimming larger ones if needed.

3. 3.

   Spread the hummus on the bread slices, top with bell pepper strips, tomato slices, and spring onions. Lightly salt the vegetables. Sprinkle basil leaves over the breads, season with pepper, and serve.