Method:

• 1

  For the hummus, peel and mince the garlic, taking care to remove the core.

• 2

  Toast the sesame seeds in a non-stick pan, turning them over with a spoon to ensure they do not burn. Transfer the seeds to a blender, add the oil and blend until creamy. Then scoop the mixture into a jar.

• 3

  Pour the chickpeas into the blender with 2 tablespoons of the sesame seed cream, lemon juice, minced garlic, oil and a pinch of salt. Blend well and transfer to a bowl.

• 4

  Wash and quarter the cherry tomatoes. Slice the Spuntinelle and spread a generous layer of hummus on top. Add the cherry tomatoes and decorate with the chopped basil leaves, thyme and pine nuts. Serve on a plate.