- 240 g drained boiled chickpeas
- 50 g tahina (sesame cream)
- 4 slices of wholemeal loaf
- 4 asparagus
- 4 miniature courgettes with flowers
- 4 puntarelle
- extra virgin olive oil
- Sesame seeds
To prepare bruschettona, hummus, asparagus and courgettes, started with hummus then blend the chickpeas (keep some to decorate) with tahina, 1/2 clove of peeled garlic, 1/2 lemon juice, 2 tablespoons of oil, 70 g of water and a pinch of salt until creamy.
Clean the asparagus with a potato peeler, then cut them into ribbons, always using the potato peeler; put them in cold water. Also clean the puntarelle, cut them into strips and dip them in cold water, with the asparagus
separate zucchini flowers; cut them into strips; cut the courgettes into bias slices.
Drain asparagus and puntarelle, collect them in a bowl with the courgettes and season with a drizzle of oil.
toast lightly the slices of bread, in a pan. Spread the hummus, distribute the vegetables and complete with the flowers of the courgettes, chopped lemon zest, pieces of lemon without skin, a sprinkle of paprika and sesame seeds.