Coriander Hummus with Cherry Tomato Chips
serves 4:
- Mestemacher Pumpernickel
- 4 cherry tomatoes
- 1 tablespoon of olive oil
- 1 tin of chickpeas (240 g drained net weight)
- 1 clove of garlic
- 1 bunch of coriander
- Juice of ½ a lime
- 1 tablespoon of tahina (sesame paste)
- Salt
- Freshly ground black pepper
- Preheat the oven to 150°C upper/lower heat.
- Cut the cherry tomatoes into very thin slices and place on a baking tray with baking paper. The slices should not be placed on top of each other. Thinly brush with oil. Bake in the oven for approx. 15-20 minutes until crispy.
- During this time, pour the chickpeas in a sieve and place them in a tall container.
- Peel the garlic, chop it finely and add to the chickpeas.
- Wash the coriander, pat it dry, and pick the leaves from the stalk. Place some leaves aside for garnishing and coarsely chop the rest.
- Also add the coriander lime juice, tahina, salt and pepper to the chickpeas.
- Blend with a hand blender until fine. Season once again and place in a piping bag with nozzle.
- Cut the pumpernickel into 1.5×1.5 cm squares.
- Spray the hummus onto the pumpernickel squares and garnish with cherry tomato chips and coriander.
Preparation time: 40 minutes
