This is spring on your plate! Creamy hummus with fresh lemon, juicy Tomatoes and intense Basil from the Plantcube.
For the hummus:
On the side:
Wash the lemon, grate the rind and squeeze out the juice. Drain the chickpeas, collect the liquid and set aside.
Peel the garlic and press through a garlic press or chop finely.
Mix the tahini, garlic and half of the lemon juice to a firm paste. Gradually add the chickpea water until you have a thick mixture. Add a little more water if needed.
Blend the tahini mixture, chickpeas, remaining lemon juice and rind, Basil and cumin in a blender until creamy. Add a splash of water if needed and puree again. Add salt to taste.
Wash radishes, harvest Tomatoes and quarter both. Wash the cucumber and cut into small cubes. Peel and finely dice the red onion.
Mix the Tomatoes, cucumber, radishes and red onion with olive oil and flavour with salt and pepper.
Divide the hummus into bowls, top with salad and serve with baguette.
Recipe provided by the cooking app KptnCook.