Cucumber appetizer with chickpeas

Name: Cucumber appetizer with chickpeas
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1 tbsp Maizena cornflour; 180 g hummus; 1 garlic cloves; 1 cucumbers; ¼ bunch basil; 3 tbsp olive oil; 1 tin chickpeas; ¼ tsp salt

Vegan Aperitif fingerfood Vegetarian

Total: 20 min. | Active: 20 min.

vegan, lactose-free, gluten-free, healthy and balanced

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Ingredients

for 8 person

Chickpeas
1 tin	chickpeas (approx. 215 g), rinsed, drained
3 tbsp	olive oil
1 tbsp	Maizena cornflour
1	garlic clove, squeezed
¼ tsp	salt

Cucumbers
1	cucumber, cut into approx. 1 cm slices
180 g	hummus
¼ bunch	basil, leaves torn off

How it's done

Chickpeas

Dry the chickpeas carefully with a tea towel. Heat the oil in a non-stick frying pan. Mix the dry chickpeas with the cornflour, transfer to the pan, fry for approx. 10 mins., stirring occasionally. Add the garlic, fry for approx. 2 mins., season the chickpeas with salt.

Cucumbers

Plate up the cucumber slices. Top with the hummus, add the chickpeas and basil.

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