Première fournée de weston


Grilled bread sticks, hummus and raw veggies

For 4 people


  • 4-6 slices of light rye bread
  • Seasonal vegetables of your choice: cherry tomatoes, sliced zucchini, radishes, etc.
  • hummus

  • 1 can of chickpeas, rinsed and drained
  • Juice and zest of an organic lemon
  • 60 ml of first cold-pressed olive oil
  • 15 ml of tahini (optional)
  • 5 ml of ground cumin to taste
  • 1 small clove of peeled garlic
  • Salt and pepper (or cayenne pepper)


  • Purée all hummus ingredients together in a food processor until smooth.
  • Toast the bread and cut into strips of 1½ cm thick.
  • Serve the bread with a bowl of hummus and raw veggies for dipping.