Hummus with Vegetable Chips

Ingredients

• 250 g chickpeas (canned)
• 2 Garlic cloves
• Salt
• 2 tbsp tahini (sesame paste from the jar)
• 1 tbsp Lemon Juice
• ground cumin
• 3 tbsp olive oil
• olive oil for drizzling
• ras el-hanout
• a handful of thyme
• 1 tsp cumin
• 1 tbsp sea salt
• 500 g mixed vegetables (e.g., carrots, parsley root, beetroot, zucchini, eggplant)
• Vegetable oil for frying

Instructions

1. 1.

   Drain the chickpeas in a sieve and rinse under cold water. Puree with an immersion blender until smooth. Peel, chop, and grate the garlic cloves finely with a little salt. Add to the chickpeas along with tahini, lemon juice, cumin, and olive oil; whisk into a creamy mixture, adding a splash of cold water if needed. Season with salt and serve in bowls. Drizzle with extra olive oil and sprinkle Ras el-Hanout.

2. 2.

   Rinse the thyme, shake dry, pluck the leaves, and mix them with cumin and salt.

3. 3.

   Peel or wash the vegetables, trim, and slice lengthwise into thin strips or shave. Fry portions in hot oil (about 170 °C) until crisp. Drain on kitchen paper and sprinkle with seasoned sea salt. Serve alongside the hummus.