Half cup (100g) chickpeas
1 liter water
1 small clove (1g) garlic, crushed
1 and half teaspoon (21g) tahini (sesame paste)
1 tablespoon (15ml) lemon juice
About 5 tablespoons cooking broth

16 units Magic Toast
6 tablespoons (90g) dark raisins, finely chopped
Teaspoons (60ml) olive oil

Makes 16 bruschettas
Preparation time: 30 minutes + dewetting of chickpeas
Cooking time: 40 minutes
Tip: Use chickpeas while hot because it is easier to liquefy.
Variation: Replace raisins by sweet fresh grapes.


  • Leave the chickpeas soaked in water overnight. Drain it.
  • In a pressure cooker, add the chickpeas and water. Cook for 20 minutes after the start of pressure.
  • Drain and set the broth aside.
  • In a blender, add the chickpeas, garlic, tahini, lemon juice and the cooking broth (gradually).
  • Beat to make a smooth paste. Season with salt.


  • Spread the chickpea paste on the surface of Magic Toast.
  • Sprinkle some raisins on the hummus and pour the olive oil.
  • Serve immediately.


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