Method:

• 1

  For the chickpea hummus, start by peeling the garlic and chopping it finely, making sure to remove the core first.

• 2

  Toast the sesame in a non-stick pan, turning it with a spoon a couple of times and making sure it does not burn. Transfer the seeds to a blender, add the oil and blend until creamy. Move the mixture into the jar.

• 3

  Pour the chickpeas into the mixer with 2 tablespoons of tahini (the sesame blended previously), lemon juice, minced garlic, oil and a pinch of salt. Blend well and then transfer to a bowl.

• 4

  Wash and cut the cherry tomatoes into quarters. Take the slices of Spuntinelle and spread a generous layer of hummus. Add the cherry tomatoes and decorate with the chopped basil leaves, thyme and pine nuts. Serve on a plate.
• Buon appetito!