• 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.

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