Chickpea and sesame spread, served either as an appetising dip or as a side dish in the Middle East, is given an English-breakfast flavour here with a sprinkling of bacon and mushrooms.
ingredients
serves 4
1 1/2 cups cooked chickpeas
1/2 level teaspoon ground cumin
1 large clove garlic, peeled and crushed
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 cup low-fat fromage frais
Freshly ground black pepper
8 slices from a whole wheat baton loaf
2 rashers unsmoked back bacon, trimmed of fat, grilled and finely chopped
4 button mushrooms, wiped and chopped
1 level tablespoon toasted sesame seeds
Sprigs of watercress to garnish
method
1. Blend the chickpeas, cumin, garlic, oil, lemon juice and fromage frais in a food processor, or pass through a food mill. Season the hummous with pepper.
2. Toast the slices of bread lightly on both sides and spread them with the hummous. Top each slice with some bacon and mushrooms, and sprinkle with sesame seeds. Garnish with the watercress and serve.
