Flatbread with Hummus and Pickled Artichokes

Ingredients

• 6 small artichokes
• 3 tbsp Lemon juice
• Salt
• 1 tbsp toasted sesame seeds
• 4 tbsp olive oil
• 2 tbsp white wine vinegar
• pepper (ground)
• 200 g chickpeas (canned)
• 1 clove garlic
• Salt
• 1 tbsp tahini
• 1 tsp lemon juice
• ground cumin
• 1 tbsp Olive Oil
• 4 pita breads
• 1 Red Onion
• A handful of watercress

Instructions

1. 1.

   Clean the artichokes, leaving part of the stem and peeling. Trim hard leaves and leaf tips. Cut the cleaned artichokes lengthwise into quarters and immediately drizzle with a little lemon juice. Cook in salted water for 4-5 minutes until tender. Mix sesame seeds with oil, remaining lemon juice, and vinegar. Season with salt and pepper. Combine drained artichokes with the dressing and let cool to lukewarm.

2. 2.

   For the hummus, drain chickpeas in a sieve and rinse under cold water. Puree with an immersion blender. Peel, chop, and grate garlic with a pinch of salt. Add to chickpeas along with tahini, lemon juice, cumin, and oil; blend into a creamy consistency, adding a little cold water if needed. Season with salt.

3. 3.

   Before serving, grill pita breads in a skillet for 4-5 minutes on each side. Peel the onion, halve it, and slice into strips. Rinse watercress and shake dry.