Lemon-Basil-hummus bowl

Step 1

Wash the lemon, grate the rind and squeeze out the juice. Drain the chickpeas, collect the liquid and set aside.

Step 3

Peel the garlic and press through a garlic press or chop finely.

Step 4

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.

Step 5

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.

Step 6

Wash radishes, harvest Tomatoes and quarter both. Wash the cucumber and cut into small cubes. Peel and finely dice the red onion.

Step 7

Mix the Tomatoes, cucumber, radishes and red onion with olive oil and flavour with salt and pepper.

Step 8

Divide the hummus into bowls, top with salad and serve with baguette.

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Recipe provided by the cooking app KptnCook.