Hummus

An easy, light, and very appetizing appetizer or first course by Marga Freudenthal

INGREDIENTS (4 pax)

- 250 gr of chickpeas

- 1 eggplant

- 1 red pepper

- Cherry tomatoes (tip: pear cherry tomatoes are very tasty)

- 2 tablespoons of Greek yogurt

- 1 lemon

- EVOO, salt and pepper, oregano

ELABORATION

- Cut the eggplant and pepper into strips—or to taste. Season with salt and pepper, add oregano and EVOO, and bake at 180 degrees for 30 minutes.

- Cut the cherry tomatoes in half, season with salt and pepper, add oregano and EVOO, and set aside.

- Add salt, allspice, yogurt, oregano, 2 tablespoons of EVOO, grated lemon peel (only the yellow part), and a little lemon juice to the chickpeas. Blend the mixture well.

- Add the cherry tomatoes to the baking tray and let it sit for another 10 minutes.

- Stir the vegetables (once warmed) into the hummus and add Kalamata olives and sesame seeds. You can add a little basil as a garnish.

ENJOY!