INGREDIENTS

• 4-5 “the Manna” small soft wheat rusks
• 1 avocado
• 1 chilli pepper
• 2 tablespoon of sunflower seeds

For the hummus:

• 200 g chickpeas
• 4 spoons of tahini
• 1 teaspoon of cumin
• ½ – 1 garlic
• Juice from 1 lemon
• 5 tablespoons of olive oil
• Salt
• Pepper

EXECUTION

Soak the chickpeas in a pot with 1.5 litres of water overnight.

Boil the chickpeas for 1 hour and 30 minutes on a medium heat. Then put the chickpeas in a blender and blend them with the rest of the ingredients adding water and olive oil if needed.

Place 4-5 rusks in a bowl or on a plate.

Pour the hummus over the rusks.

Remove “spoonfuls” from the avocado and put them on top of the hummus.

Chop the chilli pepper and add it and extra olive oil.

Try the recipe with any “the Manna” Tsatsaronakis rusks of your choice.