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
  1. Preheat the oven to 150°C upper/lower heat.
  2. 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.
  3. During this time, pour the chickpeas in a sieve and place them in a tall container.
  4. Peel the garlic, chop it finely and add to the chickpeas.
  5. Wash the coriander, pat it dry, and pick the leaves from the stalk. Place some leaves aside for garnishing and coarsely chop the rest.
  6. Also add the coriander lime juice, tahina, salt and pepper to the chickpeas.
  7. Blend with a hand blender until fine. Season once again and place in a piping bag with nozzle.
  8. Cut the pumpernickel into 1.5×1.5 cm squares.
  9. Spray the hummus onto the pumpernickel squares and garnish with cherry tomato chips and coriander.

Preparation time: 40 minutes