Ajvar hummus with flatbread: ready in 15 minutes
Can of chickpeas (drained weight 265 g)
Ingredients · Servings 4
- 1 can of chickpeas
- 1 clove of garlic
- 1 tbsp lemon juice
- 3 El Tahin
- 4 tablespoons olive oil
- 150 g Ajvar Paste
- Salt
- Pfeffer
- cumin
- 40 g peanut kernels
- 4 sprigs of parsley
- 2 flatbreads
- The Chili Flock
Method · 15 min
- Rinse the chickpeas in a sieve and drain. Roughly chop the garlic. Blend the chickpeas, garlic, lemon juice, tahini, 3 tablespoons of olive oil, and ajvar in a food processor or with an immersion blender until smooth. Season the ajvar hummus with salt, pepper, and cumin.
- Roughly chop the peanuts. Pluck the parsley leaves and finely chop them. Slice the flatbread. Sprinkle the ajvar hummus with peanuts, parsley, and chili flakes, and drizzle with 1 tablespoon of oil. Serve with the flatbread.
The Tahin (Sesampaste)
gg peanut kernels (roasted and salted)
Stems of parsley (flat-leaf)
Flatbreads (Mini, 100 g)
