A delightful and flavorful recipe, featuring generous toasts topped with silky homemade hummus and oven-roasted cherry tomatoes. Perfect for a light lunch or a tasty appetizer.<\/p>\n
Serves 4<\/p>\n
– Chickpeas: 200g
\n– Parsley: 15g
\n– Tahini: 50g
\n– Garlic: 1 clove
\n– Lime: 1
\n– Olive oil: 45ml
\n– Salt: 3 pinches
\n– Cumin: 1 tsp
\n– Water: 1.5 liters
\n– Cilantro: 5g
\n– Black pepper: 4g
\n– Ground chili pepper: 1 pinch
\n– Cherry tomatoes: 400g
\n– Bread: 4 slices<\/p>\n
Total Time: 15 hours 40 minutes<\/p>\n
Prep Time: 30 minutes<\/p>\n
Cook Time: 1 hour 10 minutes<\/p>\n
1. <\/p>\n
\n The night before, place chickpeas in a large bowl, cover with plenty of cold water, and allow to soak for at least 10 hours.<\/p>\n
2. <\/p>\n
\n Drain the chickpeas and remove as many skins as possible. Cook them in a pot with 1.5 liters of water for about 1 hour. Drain, saving 200ml of the cooking water.<\/p>\n
3. <\/p>\n
\n Allow the chickpeas to cool slightly, then blend them with the garlic, lime juice, reserved cooking water, tahini, olive oil, 5g parsley, cilantro, cumin, chili pepper, 2 pinches of salt, and 2g of black pepper until smooth.<\/p>\n
4. <\/p>\n
\n Transfer the hummus to a bowl, cover, and refrigerate for 2 hours.<\/p>\n
5. <\/p>\n
\n Preheat the oven to 180\u00b0C (356\u00b0F). Place the cherry tomatoes in a baking dish, drizzle with olive oil, add a pinch of salt and 2g of black pepper, and mix. Bake for 10 minutes and allow to cool.<\/p>\n
\n Generously spread the hummus on the bread slices. Top with roasted tomatoes and sprinkle with 10g of chopped fresh parsley before serving.<\/p>\n\n\n