Hummus Bruschetta

Ingredients for 2 servings:

• ½ white bread stick(s)
• 1 can chickpeas, 265 g drained weight
• 2 tbsp lemon juice
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp smoked paprika powder
• 1 tsp cumin powder
• 2 garlic cloves
• 12 date tomatoes
• 2 garlic cloves
• 1 onion(s), red
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• ½ tsp raw cane sugar
• 1 handful of parsley
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with homemade hummus

Finely dice the tomatoes, onion, and garlic, and chop the parsley. Mix with the remaining topping ingredients and let stand for 30 minutes. Pour into a sieve to drain any excess liquid. For the hummus, drain the chickpeas and reserving the chickpea water. Blend the chickpeas with the remaining ingredients in a blender, gradually adding the chickpea water until a smooth paste forms. Season with salt and pepper. Cut the white bread into 1 cm thick slices. Spread the slices with hummus and spread the tomato topping on top. If you like, you can toast the bread slices beforehand, but this is not absolutely necessary, as the hummus prevents them from becoming soggy. Leftover hummus will keep in the refrigerator for at least 1 week.