I admit, it has been two weeks that I had not actually appear in here… but after having crossed a difficult time, I needed a little time. I also said that normal life would resume its course, and this blog is part of my normal life, so here I am… show must go on !

In short, for my return I’ve prepared bread with avocado, hummus, and pomegranate, a recipe all that is most simple for a lunch box or for evenings where #onagravelaflemmedecuisiner ! Not a lot of ingredients so just hummus house to do it in advance. Finally so, not a great speech, therefore, but just a little recipe which goes well with the sun !

Toast, avocado, hummus and pomegranate

For 8 sandwiches Save Print Ingredients

  • 8 slices of country bread
  • 2 lawyers
  • The seeds of half a pomegranate
  • The juice of half a lemon
  • 1 drizzle of olive oil
  • 1 clove of garlic
  • FOR The HUMMUS
  • 100 g of chickpeas
  • 3 tablespoons of tahina (cream sesame seed)
  • 1 clove of garlic
  • The juice of a lemons
  • 1 tbsp of water
  • 2 tablespoons olive oil
  • 1 pinch of coarse salt

 

Preparation

  • To make the hummus, let soak the chickpeas the day before for 12 hours. Cook in boiling water for 45 min to 1 hour (taste to check for doneness). Drain and leave to cool. Crush in a mortar the garlic clove and the salt. In a blender, put the chick peas and the preparation of garlic/salt. Mix and add water, the juice of the lemons, the olive oil and tahina and mix again, the mixture should be more or less smooth.
  • Put toast in toaster oven at 200° for 8-10 minutes with a drizzle of olive oil. At the exit of the oven, rub the bread with the garlic clove and set aside.
  • Cut the avocados in half lengthwise, peel them and cut them in thin slices through and then citronnez.
  • Spread the bread generously with hummus, top with the strips of avocado and finish with pomegranate seeds.

 

Written by Doc

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