Chickpea crêpes with sautéed vegetables and hummus

Ingredients

For 1 serving

• Chickpea flour60 g
• Zucchini120 g
• Bell peppers100 g
• Red onion30 g
• Hummus40 g
• Extra virgin olive oil2 teaspoons
• Turmeric1 pinch
• Parsley4 g
• Saltto taste

Contains: sesame,

In season: June – September

Method

1. In a bowl whisk the chickpea flour with cold water, added a little at a time, the turmeric and a pinch of salt until you have a runny, lump-free batter; leave it to rest for 10 minutes.
2. Meanwhile wash the courgettes and peppers, remove the seeds and pith from the peppers and cut everything into strips; peel and slice the red onion.
3. Heat half the oil in a frying pan over medium-high heat and sauté the vegetables with a pinch of salt for 6 minutes, until tender but still crisp.
4. Grease a non-stick pan with the remaining oil, heat it over medium heat and cook one crêpe at a time with half the batter, 2 minutes per side, until it lifts easily and is golden.
5. Spread the hummus on the crêpes, fill them with the vegetables and chopped parsley and roll them up.