- Good quality bread
- 500g pre-cooked chickpeas
- 70g Tahini
- 90ml olive oil
- 90ml lemon juice
- salt
- 1 garlic clove
- a spoon of water
- 300g tomatoes (ideally cherry)
- 2 spring onion
- a few basil and parsley leaves
1. Put the chickpeas, tahini, 50ml of olive oil, lemon juice, garlic clove, salt and water in a mixer and blend until smooth. You can add some water, lemon juice or oil if needed to achieve a smooth consistency. Transfer the hummus in a bowl and top with paprika and a drizzle of olive oil;
2. Continue by preparing the tomato salsa. Chop your tomatoes in little cubes, add them to a bowl with the rest of the olive oil (you can add more to your taste), salt, chopped basil and spring onion. Give it a good mix and let it rest for half an hour so that the flavours blend together;
3. Slice your bread and gently toast it before topping it with the hummus and tomato salsa. Garnish your bruschetta with parsley and a bit of olive oil before serving on an ANTA plate.