Bread with Hummus, Cherry Tomatoes and Rosemary

Ingredients

• 250 g dried chickpeas
• 3 Garlic cloves
• Salt
• 50 g tahini
• 1 untreated lemon (juice)
• 0.25 tsp cumin
• 4 tbsp olive oil
• 1 red chili pepper
• 1 sprig rosemary
• 1 stalk Parsley
• 1 stalk thyme
• 250 g Cherry Tomatoes
• 1 Garlic clove
• 2 tbsp olive oil
• 1 tbsp Lemon Juice
• Pepper (from the grinder)
• 1 baguette
• 30 g Butter

Instructions

1. 1.

   Soak chickpeas overnight, then drain and simmer in a pot covered with water for about 40 minutes until soft. Transfer to a colander, rinse under cold water. Reserve 4 tbsp of chickpeas and puree the rest with an immersion blender. Peel and finely chop the garlic cloves, grate them with salt. Add to the chickpea purée and mix with tahini, lemon juice, cumin and oil; season with salt and chill covered for 30 minutes.

2. 2.

   Wash the chili pepper, slice into thin rings and remove seeds. Rinse herbs, shake dry and pluck leaves or needles from stems. Wash tomatoes and halve them. Press the garlic clove, combine with tomatoes, chickpeas, chili, herbs, olive oil and lemon juice in a bowl; season with salt and pepper.

3. 3.

   Halve the baguette horizontally, spread butter on each half. Fry in a hot pan on the cut side until golden brown. Spread hummus on the bread, top with the vegetable mixture, sprinkle with pepper and serve.