Sandwiches, burgers, and wraps
Whole-grain bread slices topped with hummus and colorful vegetables make these canapés a practical, filling option for a breakfast gathering. The strained hummus gives the topping a light texture that stays in place.
Process the cooked chickpeas with the tahini, lemon juice and garlic until smooth.
Line a sieve with a thin cheesecloth, place the hummus inside, and leave it to drain in the refrigerator for 90 minutes. This gives it a consistency that will stay on the canapés without running.
Cut the bread slices into canapé-size pieces, then spread each one with a spoonful of strained hummus.
Top each canapé with a slice of tomato or cucumber and garnish with fresh mint leaves.
Keep the hummus refrigerated while it drains in cheesecloth. At room temperature, it can lose too much moisture and dry out. Allergens: contains gluten (bread) and sesame (tahini).
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