A quick and easy recipe for a creamy wild garlic hummus with crispy toasted faldenbrot sticks.
Roast the cumin in a pan without oil and grind in a mortar.
Grate the peels of the lemons with a grater*, set aside and squeeze the lemons.
Drain chickpeas in a colander and rinse with clean water. Set aside some chickpeas for decoration and blend all ingredients except olive oil in a blender*.
Add ice cubes one at a time.
Place wild garlic hummus in a bowl, with the back of a spoon draw circles in the hummus and drizzle with olive oil.
Garnish with chickpeas and lemon zest.
Preheat oven to 220°.
Cut the Arabic bread in half and cut into strips.
Mix well olive oil, salt, chili flakes and grated lemon. Brush on the bread strips.
Place on a baking sheet lined with parchment paper and bake in the oven for 12 -15 minutes until crispy. Keep an eye on it so you will do not burn the bread strips.