Vegan chickpea crêpe with vegetables and hummus

Ingredients

For 1 serving

• Chickpea flour45 g
• Zucchini70 g
• Bell peppers50 g
• Hummus30 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: sesame,

In season: June – September

Method

1. Put the chickpea flour in a bowl with a pinch of salt and add cold water a little at a time, whisking, until the batter is smooth and runny like single cream; let it rest.
2. Wash the courgette and pepper; trim the courgette, remove the pepper's seeds and white pith and cut both into thin strips.
3. Heat half the oil in a non-stick pan over medium heat and sauté the vegetables for 5 minutes with a pinch of salt, until tender and golden at the edges; set aside.
4. In the same pan heat the remaining oil, pour in the batter, swirling to spread it thinly, and cook for 2 minutes per side, until golden and it lifts easily.
5. Slide the crêpe onto a plate, spread it with the hummus, add the vegetables and roll it up.