← All recipes

🍽️ Caramelized Grapes and Tomatoes on Hummus

473 kcal · 30 min · 4 servings

Ingredients

• 400 g chickpeas (can; drained weight)
• 1 clove garlic
• 2 tbsp tahini (30 g; sesame paste)
• 0.5 tsp ground cumin
• 8 tbsp olive oil
• 2 –3 tbsp lemon juice
• salt
• pepper
• 250 g cherry tomatoes
• 200 g red seedless grapes
• 2 tbsp walnut kernels (30 g)
• 2 tbsp maple syrup (DARK robust taste; 30 g)
• 1 tbsp apple cider vinegar
• 1 handful parsley (5 g)

Instructions

1. 1. Rinse the chickpeas under cold water and let them drain well.
2. 2. Peel the garlic clove and chop it into small pieces.
3. 3. Place the chickpeas, garlic, tahini, 6 tablespoons of olive oil, cumin, 2 to 4 tablespoons of water, and lemon juice in a pot or a tall container.
4. 4. Blend the mixture with a hand blender until it is fine and smooth.
5. 5. Season the hummus to taste with salt and pepper.
6. 6. Wash the tomatoes and cut them in half lengthwise.
7. 7. Remove any spoiled grapes and wash the remaining grapes.
8. 8. Cut the grapes in half depending on their size and remove the seeds if necessary.
9. 9. Heat the remaining olive oil in a pan.
10. 10. Chop the walnut kernels coarsely.
11. 11. Add the tomato halves, grapes, and walnut kernels to the hot pan.
12. 12. Sauté the vegetables and nuts for 3 minutes over medium heat.
13. 13. Drizzle the mixture with maple syrup.
14. 14. Let the ingredients caramelize for another 5 minutes.
15. 15. Deglaze the pan with apple cider vinegar.
16. 16. Season the caramelized mixture with salt and pepper.
17. 17. Wash the parsley and shake it dry.
18. 18. Pluck the parsley leaves from the stems.
19. 19. Place the prepared hummus onto the plates.
20. 20. Smooth out the hummus with a spoon or knife.
21. 21. Place the caramelized grape and tomato mixture over the hummus.
22. 22. Sprinkle the dish with the fresh parsley leaves.
23. 23. Serve the dish with crisp spelt bread.

Nutrition per serving

• kcal: 473
• Protein: 11 g · Fett/Fat: 32 g · Carbs: 35 g