This canapé platter tops whole grain bread with hummus and colourful vegetables, a quick and filling option for a breakfast party. Straining the hummus first gives it a light yet firm texture that holds up on the bread.
Blend the cooked chickpeas with the tahini, lemon juice and garlic until smooth.
Transfer the hummus into a fine cloth set over a sieve and let it strain in the fridge for 90 minutes; this gives a consistency that will not run off the bread.
Cut the bread slices into small canapé sizes and spread a spoonful of the strained hummus on each.
Top each canapé with a slice of tomato or cucumber and garnish with fresh mint leaves.
Strain the hummus in a cloth in the fridge, not at room temperature, or it loses too much moisture and turns dry. Allergens: contains gluten (bread), sesame (tahini).
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