Caramelized Grapes and Tomatoes on Hummus

Ingredients

• 400 g Chickpeas (canned; drained weight)
• 1 clove garlic
• 2 tbsp tahini (30 g; sesame paste)
• 0.5 tsp ground cumin
• 8 tbsp olive oil
• 2–3 tbsp lemon juice
• Salt
• Pepper
• 250 g Cherry Tomatoes
• 200 g red grapes
• 2 tbsp walnut kernels (30 g)
• 2 tbsp maple syrup (dark robust taste; 30 g)
• 1 tbsp Apple cider vinegar
• 1 Handful Parsley (5 g)

Instructions

1. 1.

   Rinse chickpeas and drain. Peel garlic and chop finely. Blend chickpeas, garlic, tahini, 6 tbsp olive oil, cumin, 2–4 tbsp water, and lemon juice with a hand blender until smooth. Season hummus with salt and pepper.

2. 2.

   Wash tomatoes and halve them. Remove stems from grapes, wash, cut in half if large, and pit if necessary. Heat remaining oil in a pan, add tomatoes, grapes, and roughly chop walnuts; sauté for 3 minutes over medium heat. Drizzle maple syrup and let caramelize for 5 minutes. Deglaze with apple cider vinegar and season with salt and pepper.

3. 3.

   Wash parsley, shake dry, and pluck leaves. Spread hummus on plates and smooth. Spoon the grape–tomato mixture over it and sprinkle with parsley before serving. Crispy spelt bread pairs well.