Bagel with tomato hummus, avocado and vegetables

Ingredients for 6 servings:

• 6 bagels
• 1 jar of pickled chickpeas, approx. 250 g
• 1 small garlic clove(s)
• 6 tomatoes, pickled, or soft tomatoes
• 2 tbsp olive oil
• 3 tsp tahini (sesame paste)
• 2 tbsp lemon juice
• ½ bunch fresh parsley, chopped, approx. 3 – 4 tbsp
• 1 tsp cumin powder
• 1 tsp paprika powder
• 1 tsp chili powder and paprika powder
• n. B. Salt
• 1 lettuce(s)
• 6 tomatoes, fresh
• 1 cucumber(s)
• 1 bowl of cress
• 1 avocado(s), ripe

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

vegan, simple and delicious

To make the hummus, drain the chickpeas and place them in a tall bowl along with the sesame butter, lemon juice, soft tomatoes or pickled tomatoes, olive oil, parsley, cumin, chili powder, and paprika powder. Blend everything with a hand blender. Add a little more water or olive oil if needed until you reach a pleasant, spreadable consistency. This may take up to 10 minutes, so don’t lose patience. I use soft tomatoes; no need to add salt. With pickled tomatoes, you may need to add salt at the end. The garlic is optional. I sometimes prefer it with garlic, sometimes without. Cut the bagels open and toast the cut sides in a pan or in the toaster. I use Turkish sesame pretzels, which are a treat in themselves. Wash the lettuce, cucumber, and tomatoes. Halve and pit the avocado. Place 3-4 sturdy lettuce leaves on the bottom half of each bagel and carefully spread with hummus. Use a knife to scoop out 2-3 portions of avocado flesh from the skin and spread it over the hummus. Place sliced ​​tomatoes and cucumbers on top and sprinkle with cress. Close the bagel. I then divide the bagel into 4 pieces so it doesn’t fall apart. Of course, you can vary the vegetables as desired, depending on what you like or don’t like.