SPRING CHICKPEA HUMMUS
Easy breakfast or snack with plenty of vegetables
Equipment
- Blender
Ingredients
- 5-6 tbsp. of tahini;
- 520 gr of canned chickpeas, each can 260 gr of drained chickpeas;
- juice of half of a large lemon;
- 1-2 cloves of garlic;
- 1 dcl of water, add more if necessary;
- 1/2 tsp. of salt.
- TO SPRINKLE ON TOP OF THE HUMMUS:
- a couple of olives, sliced;
- 1 small red onion and 1 green onion, finely chopped;
- some olive oil to drizzle on top;
- some capers;
- 4-6 pieces of dried tomatoes from oil, finely chopped;
- a bit of lemon, thinly sliced;
- a bit of chopped parsley;
- a bit of canned chickpeas;
- some chilli flakes;
- some cherry tomatoes, sliced.
Instructions
- Drain chickpeas from excess liquid and put it in a deep bowl or container.
- Add the rest of the ingredients for hummus and blend with a stick mixer or a high-speed blender and blend until creamy consistency, add a bit more water if necessary. Hummus should become creamy and not too thick.
- Serve hummus on a large plate. Using a tablespoon shape several shallow dents on the surface.
- Drizzle on top with a bit of olive oil.
- Arrange prepared ingredients over the surface. Place tomato slices as in images. Add the rest of the ingredients as in images one after another. Add chopped parsley. Drizzle the surface again with a bit of olive oil and serve.