INGREDIENTS

HUMMUS:

• 400 g cooked chickpeas
• 1 tablespoon tahini
• 1 garlic clove Salt,cumin powder and lemon juice to taste
• Cold water if necessary

To accompany the Hummus:

• Carrots
• Lettuce hearts
• Alficoz (very typical in the Valencian Community, and can be substituted with cucumber)
• Spelt bread (from a bakery)
• Rye toast (from a supermarket)
• Assorted olives
• Assortment of pickles
• Sesame seeds to decorate

PREPARATION:

• In a food processor or blender, add the drained chickpeas, peeled and chopped garlic clove, tahini, salt, cumin and lemon juice. Blend until you obtain a very smooth cream.
• If it is too thick, add a little cold water to help it blend
  and obtain a much finer texture.
• Serve in a bowl, top with paprika, seeds or toppings of your choice, and serve with crudités, pickles, sticks or seed breadsticks.

INGREDIENTS

• 1 large tomato
• 4-5 figs
• 1 burrata (150 g approx) or 1 fresh mozzarella cheese
• 5-6 black or kalamata olives
• Rocket leaves
• 3-4 tablespoons of spinach pesto or to taste (you can use the pesto from Tuesday’s recipe) (optional)

PREPARATION

Dice the tomato, add the burrata on top and break it open. Finish by adding some rocket leaves, chopped figs, olives and the pesto on top.

Figs are a seasonal fruit. The may be substituted with grapes.