Bread with hummus, cherry tomatoes and rosemary

Bread with hummus, cherry tomatoes and rosemary

  • Minutes: 30
  • Servings: 4


  • 250 g dried chickpeas
  • 3 garlic cloves
  • Salt
  • 50 g Tahini paste
  • 1 untreated lemon juice
  • ΒΌ teaspoon cumin
  • 4 tablespoons of olive oil
  • 1 red chili pepper
  • 1 sprig of rosemary
  • 1 stalk of parsley
  • 1 stalk of thyme
  • 250 g cherry tomatoes
  • 1 clove of garlic
  • 2 tablespoons olive oil
  • 1 tablespoon of lemon juice
  • Pepper from the grinder
  • 1 baguette
  • 30 g butter


  1. Soak the chickpeas overnight, drain and simmer for about 40 minutes in a saucepan, covered with water. Then pour into a sieve and rinse under cold water. Set aside 4 tablespoons of chickpeas and finely puree the remainder with the blender. Peel the garlic cloves, chop and finely crumble with salt. Add to the chickpea puree and mix with Tahin, lemon juice, cumin and oil. Season with salt and cover and refrigerate for 30 minutes.
  2. Wash the chili, cut into fine rings, removing the seeds. Rinse the herbs, shake dry and pluck the leaves or needles from the stems. Wash and halve the tomatoes. Remove the garlic, squeeze and mix with the tomatoes, chickpeas, chili, herbs, oil and lemon juice in a bowl and season with salt and pepper.
  3. Cut the baguette in half, divide horizontally and spread with butter. Toast golden brown in a hot pan on the cut surface, sprinkle with the hummus, spread the vegetables on top and serve with pepper.