DRIED TOMATO HUMMUS WITH AVOCADO, CHERRY TOMATOES AND ROUGH BINDWEED FRUIT WITH BASIL PESTO

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Ingredients

Dried tomatoes
Olive oil

FOR THE HUMMUS:

1 can chickpeas
2 tbsp tahini
Juice of 1/2 lemon
The white portion of a scallion

FOR THE PESTO:

2 cups basil leaves
1/3 cup grated parmesan cheese
1/3 cup European pine nuts (if not available, use almonds or walnuts)
The juice of 1/2 lemon
1 cup olive oil

FOR DECORATION:

1 avocado, sliced
Cherry tomatoes
Rough bindweed fruit
Pumpkin seeds
Coriander
Sliced almonds

Preparation

Put 1 cup of dried tomatoes in a bowl and pour boiling water. Once they soften, strain and put in a glass jar, covered in olive oil. You can season with salt, pepper, garlic and rosemary.

FOR THE HUMMUS:

Put 1 can of chickpeas in a food processor with 2 tablespoons of tahini, juice of 1/2 lemon, the white part of a scallion (or garlic or shallots) and 4 or 5 tablespoons of dried tomatoes (stored in the jar). Blend, and if you prefer it lighter, you can add a dash of water or more oil until the hummus has the texture you prefer.

FOR THE PESTO:

Put 2 cups of basil leaves in the food processor with 1/3 cup of grated parmesan cheese, 1/3 cup of European pine nuts (or almonds and walnuts if you don’t have those), juice of 1/2 lemon and 1 cup of olive oil. Blend.

Make a bed of pesto and then put 1 sliced avocado, cherry tomatoes, rough bindweed fruit, pumpkin seeds, coriander and sliced almonds, then finish with pesto.