Spaghetti with spring onion, hummus and roasted sesame seeds
Ingredients
400 g BECHTLE spaghetti
1 tin of chickpeas [drained weight 265 g]
100 ml cold water
1-2 garlic cloves
Juice of 1 lemon
½ tsp salt
½ tsp cumin, ground
120 g tahini (sesame butter, unsalted)
1-2 tbsp olive oil
½ bunch spring onions
1 red pepper
2 tbsp sesame seeds
Preparation
For the hummus:
- Drain the chickpeas. Save 50 ml chickpea water and keep a few chickpeas for decoration. Put everything to one side.
- Add the juice of one lemon, peeled garlic clove and salt to the blender and blend.
- Add the sesame puree and blend thoroughly. Slowly pour in the cold water and chickpea water. The result should be a light, creamy mixture.
- In the last step, add the chickpeas, olive oil and cumin and mix well. Season to taste with salt and lemon juice. Depending on the consistency, mix in a little more cold water.
- Wash the spring onions and cut into rings. Put 2 tablespoons to one side. Pour a little olive oil into a pan and sauté the remaining rings.
- Wash the peppers, remove the seeds if necessary and cut into fine strips, cubes or rings.
- Carefully toast the sesame seeds in a pan and set aside.
- Cook the spaghetti in plenty of boiling salted water according to the packet instructions until al dente. Then mix the hot spaghetti with the leek. Serve with hummus, garnished with spring onion rings, peppers and toasted sesame seeds.
Tip: The hummus can easily be stored in a jar, tightly closed, in the fridge for a few days.