Hummus with coriander

Name: Hummus with coriander
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 can(s) (425 ml each) Chick peas; 1 Garlic clove; 1/2 bunch Coriander; 4 TABLESPOONS Hazelnut kernels; 4 TABLESPOONS Pine nuts; 7-10 Tbsp Juice of 1 lemon; 4 TABLESPOONS Hazelnut oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Cumin; 1 TEASPOON Sesame seed; 2 TABLESPOONS Olive oil; 4 discs Toast

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

2 can(s) (425 ml each) Chick peas
1 Garlic clove
1/2 bunch Coriander
4 TABLESPOONS Hazelnut kernels
4 TABLESPOONS Pine nuts
7-10 Tbsp Juice of 1 lemon
4 TABLESPOONS Hazelnut oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Cumin
1 TEASPOON Sesame seed
2 TABLESPOONS Olive oil
4 discs Toast

Directions

1
Drain the chickpeas and let them drain. Peel and chop the garlic. Wash the coriander, shake dry and remove the leaves. Set the coriander leaves aside
2
Puree the chickpeas, 3 tablespoons hazelnuts and 3 tablespoons pine nuts with a hand blender. Add lemon juice, hazelnut oil, salt and pepper to give a creamy consistency. Finely chop 3/4 of the coriander and add to the mixture
3
Coarsely chop 1 tablespoon of hazelnuts. Stir the nuts and 1 tablespoon pine nuts into the hummus. Sprinkle with sesame seeds and drizzle with olive oil. Roast the slices of toast in a toaster. Cut the bread slices diagonally in half, arrange the hummus on top and garnish with the remaining coriander leaves