Lemon Herb Hummus Toast

Instructions

1. Step 1

   Toast the sourdough bread until golden and crisp.

   Timer: 3 min (fixed)

   Ingredients used: 4.0 piece Bread

   Cookware: toaster

2. Step 2

   Put the tahini, zest and juice from the lemon, water, garlic, 1 ¼ tbsp (20 ml) olive oil, salt, and black pepper in the food processor. Process for about 30 seconds until combined.

   Ingredients used: 0.5 gr Black Pepper, 20.0 ml Extra Virgin Olive Oil, 3.0 gr Fine Salt, 4.0 gr Garlic, 1.0 piece Lemon, 45.0 ml Tahini, 45.0 ml Water

   Cookware: Fine grater, food processor

3. Step 3

   Add the chickpeas and process until creamy, stopping once to scrape down the sides.

   Timer: 3 min (fixed)

   Ingredients used: 240.0 gr Chickpea

   Cookware: food processor, Silicone spatula

4. Step 4

   Add the parsley and dill, then pulse briefly until the herbs are evenly dispersed.

   Ingredients used: 4.0 gr Fresh Dill, 15.0 gr Parsley

   Cookware: food processor

5. Step 5

   Divide the hummus among the toasted bread slices and drizzle with the remaining 2 tsp (10 ml) olive oil. Serve immediately.

   Ingredients used: 10.0 ml Extra Virgin Olive Oil

   Cookware: spreading knife