Hummus Hercules

Name: Hummus Hercules
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 100 g Roasted peppers (glass); 1/2 Courgette; 1 Garlic clove; 3 TABLESPOONS crushed almonds; 7-10 Tbsp origan séché, sel, poivre; 2 TABLESPOONS Olive oil; 2 disc/s (each approx. 60 g) Mixed Wheat Bread; 120 g Hummus (chickpea jam; chiller cabinet); baking paper

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

100 g Roasted peppers (glass)
1/2 Courgette
1 Garlic clove
3 TABLESPOONS crushed almonds
7-10 Tbsp origan séché, sel, poivre
2 TABLESPOONS Olive oil
2 disc/s (each approx. 60 g) Mixed Wheat Bread
120 g Hummus (chickpea jam; chiller cabinet)
baking paper

Directions

1
Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Line baking tray with baking paper. Spread the sandwiches on the baking tray and roast in the hot oven for 8-10 minutes.
2
Cut the roasted peppers into fine strips. Clean, wash, slice or cut the zucchini into long slices. Peel garlic and chop finely. Mix garlic, almonds, oregano and oil. Season with salt.
3
Spread slices of bread with hummus. Cover with paprika and zucchini, season with salt and pepper. Sprinkle with almond mix and bake.