Flatbread with hummus and grilled vegetables
Rinse the chickpeas under cold running water and let them drain.
Ingredients · Servings 2 people
- 400 g canned chickpeas
- 1 citroen
- 1 clove of garlic
- 3 el tahin
- 1 tsp ground cumin
- 1 pointed bell pepper
- 1 aubergine
- 2 flatbread
Method · 15 min
- Rinse the chickpeas under cold running water and let them drain.
- Put these in a tall beaker together with the lemon juice, garlic, and tahini. Blend until smooth. Season to taste with salt and pepper.
- Slice the bell pepper and eggplant into thin slices and brush with a little olive oil. Grill the vegetables in a grill pan.
- Spread the hummus on the slices of bread and top with the grilled vegetables. Garnish with the ground cumin.
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Put these in a tall beaker together with the lemon juice, garlic, and tahini. Blend until smooth. Season to taste with salt and pepper.
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Slice the bell pepper and eggplant into thin slices and brush with a little olive oil. Grill the vegetables in a grill pan.
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Spread the hummus on the slices of bread and top with the grilled vegetables. Garnish with the ground cumin.
