ingredients :

TO PREPARE APPROX. 250 ML PEPPER HUMMUS

2 red peppers
100g cooked chickpeas
3 tablespoons of toasted sesame seeds, 1 clove of garlic, Lemon juice,
Salt, sweet paprika, extra virgin olive oil as required

FOR THE CORNETTO FILLING

2 tablespoons of hummus
4 slices of cucumber
2 slices of Tropea red onion
2 slices of tomato, 50g sliced pumpkin
Salt and extra virgin olive oil to taste
1 pinch of leek sprouts

Preparation :

Cook the Vegan ancient grain Cornetto for about 20 minutes in the oven preheated to 175°C. Cool for at least 15 minutes before filling. To prepare the hummus: in a container add the sesame seeds to the oil and mix with a blender until a puree is obtained. Add to the puree the grilled peppers, chickpeas, garlic, and lemon juice.
Season with salt and paprika. Blend until a homogeneous sauce is obtained. Roast the pumpkin in the oven for about 20 minutes adding a pinch of salt and a drizzle of oil. Cut the cornetto in half like a sandwich, spread the hummus evenly on the bottom side, layer with the slices of cucumber, tomato, onion and pumpkin. Garnish with leek sprouts, cover with the top of the cornetto and serve.