Flatbread Bites with Chickpea Cream

Ingredients

• 1 Turkish flatbread (Pide)
• 2 tsp capers (jar)
• 3 Garlic cloves
• 240 g canned chickpeas
• 3 tbsp tahini
• 1 tbsp Lemon Juice
• 1 tsp ground cumin
• 2 tbsp olive oil
• Salt
• black pepper (from the mill)
• 2 Tomatoes
• 1 handful herbs (e.g. Moroccan mint, watercress)
• coarse Sea salt

Instructions

1. 1.

   Cut four circles about 10 cm in diameter from the Pide using a ring cutter and place each on a plate.

2. 2.

   Drain the capers and finely chop 1 tsp. Peel the garlic. Drain the chickpeas, reserving the liquid. In a tall bowl combine chickpeas with garlic, tahini, lemon juice, and cumin; puree until smooth. Gradually stir in about 80 ml of the reserved liquid until a creamy consistency is reached. Fold in olive oil and chopped capers. Season with salt and pepper.

3. 3.

   Wash the tomatoes, quarter them, remove seeds and stems, and dice the flesh. Rinse the herbs, pat dry.

4. 4.

   Spread the hummus on the flatbread slices. Top with tomato cubes and remaining capers. Sprinkle coarse salt and coarsely ground pepper over each piece and garnish with herbs before serving.