Hummus with seeds and salad

Hummus never gets old. Prepare it this time with a vegetable salad, it will add summer freshness. Sprinkle the seeds, you will enrich the humus with health-promoting substances.

Ingredients

2 cans of sterilized chickpeas
2 spoons of golden flax
50 g of tahini
40 ml of olive oil
2 cloves of garlic
2 tablespoons of lemon juice
salt, pepper to taste
300 g of cherry tomatoes – for salad
1 small salad cucumber – for salad
½ red onion – for salad
a handful of baby spinach or small lettuce leaves – for salad
bunch of parsley – for salad
1 spoon of golden flax – for salad
3 tablespoons of olive oil – for the salad
1 tablespoon of lemon juice – for salad
salt, pepper to taste – for salad

How to do it?

Make the hummus: drain the chickpeas and reserve the marinade. Grind all the flax seeds in a grinder or blender. Place the chickpeas, garlic, ⅔ flax, tahini, olive oil and 2 tablespoons of the marinade in a blender and blend to a smooth puree. If necessary, adjust the consistency with additional chickpea pickle. Season with lemon juice, salt and pepper.
Prepare the salad: peel and deseed the cucumber, cut into pieces and put in a colander. Salt and drain, then pat dry.
Put salted cucumbers, chopped tomatoes and thinly sliced onions in a bowl. Drizzle with olive oil and lemon juice, stir in chopped parsley. Season with salt and pepper and mix.
Divide the hummus onto plates, top with the salad, drizzle with olive oil, and garnish with flax seeds.