← All recipes

🍽️ Crispy Bread with Hummus, Halloumi, and Peppers

590 kcal · 30 min · 4 servings

Ingredients

• Canned chickpeas 250 g
• White sesame seeds 60 g
• Lemons 2 pcs.
• Water 50 ml
• Honey 3 tbsp
• Red bell pepper 1 pc.
• Olive oil 7 tbsp
• Light balsamic vinegar 2 tbsp
• Salt pinch
• Sugar pinch
• Ground black pepper pinch
• Mixed grain rolls 2 pcs.
• Arugula 50 g
• Grill cheese Halloumi 250 g
• Pine nuts 50 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Pour the chickpeas into a sieve and rinse them under cold water.
3. 3. Let the chickpeas drain well in the sieve.
4. 4. Put the sesame seeds in a dry pan and toast them over medium heat for about 2 minutes.
5. 5. Cut the lemons in half.
6. 6. Squeeze the juice from the lemon halves.
7. 7. Place the drained chickpeas, the toasted sesame, 50 milliliters of water, 6 tablespoons of lemon juice, and the honey into a tall container.
8. 8. Blend the ingredients into a fine, smooth paste.
9. 9. Season the hummus to taste.
10. 10. Wash the peppers thoroughly.
11. 11. Cut the peppers into four large pieces.
12. 12. Remove the stem and seeds from the pepper pieces.
13. 13. Heat 1 tablespoon of olive oil in a pan over high heat.
14. 14. Fry the pepper pieces for about 3 minutes.
15. 15. Transfer the fried peppers into a bowl.
16. 16. Season the peppers with balsamic vinegar, 2 tablespoons of olive oil, salt, sugar, and pepper.
17. 17. Set the seasoned peppers aside.
18. 18. Cut 4 thick slices diagonally from each roll.
19. 19. Place the bread slices on a baking sheet lined with baking paper.
20. 20. Drizzle the bread slices with 2 tablespoons of olive oil.
21. 21. Toast the bread slices in the oven for about 3 minutes until crispy.
22. 22. Wash the salad greens thoroughly.
23. 23. Spin the salad dry.
24. 24. Slice the halloumi cheese.
25. 25. Heat 2 tablespoons of olive oil in a pan.
26. 26. Fry the halloumi slices for approx. 2 minutes on each side until golden brown.
27. 27. Spread the hummus over the crispy bread slices.
28. 28. Top the rolls with the dry salad.
29. 29. Place the fried halloumi slices on top.
30. 30. Distribute the seasoned peppers over the rolls.
31. 31. Garnish the crostini with pine nuts.

Nutrition per serving

• kcal: 590
• Protein: 22 g · Fett/Fat: 36 g · Carbs: 50 g