Hummus with fresh vegetables and crispy bread, perfect for summer and beyond! Check out how quickly you can prepare a homemade second breakfast, great for picnics, work, or school.
Ingredients
- Chickpeas (canned): 100 g
- Aquafaba: 25 ml
- Tahini paste: 25 g
- Olive oil: 20 g
- Lemon juice: 10 g
- Garlic clove: 1 piece
- Salt: 2 pinches
- Black pepper: 1 pinch
- Cumin: 1 pinch
Additional
- Crispy bread: 3 slices
- Black cumin: 1 pinch
- Cucumber: 1 piece
- Red bell pepper: 0.25 piece
- Baby carrot: 5 pieces
Preparation
Place chickpeas in the blender, add aquafaba (liquid from the jar), and blend until fairly smooth. When most of the chickpeas are crushed, add lemon juice, garlic, tahini, salt, pepper, olive oil, and cumin.
Transfer the prepared hummus to a bowl or container and sprinkle with black cumin. Serve with crispy bread, peeled or thoroughly washed baby carrots, cucumber cut into sticks, and bell pepper.
