Spelt Bread with Pumpkin Hummus, Avocado, Red Cabbage and Radish Sprouts

For spelt bread with pumpkin hummus, avocado, red cabbage and radish sprouts first prepare the pumpkin hummus: To do this, puree the cooked pumpkin flesh. Drain the chickpeas and drain well. Mix both with tahini, freshly squeezed lemon juice, garlic cloves, salt, pepper, oil, cumin and chili powder in a blender until a creamy paste is formed. Add a little more oil if needed. Taste and season if necessary. Spread generously on the spelt bread slices.

Cut the avocado in half, remove the pit and slice the fruit – immediately sprinkle with lemon juice to prevent it from turning brown. Spread the slices on the bread.

Cut the red cabbage into thin strips and place on top of the hummus as well (or drape next to the breads).

Garnish with the radish sprouts, sprinkle with freshly grated pepper and serve spelt bread with pumpkin hummus, avocado, red cabbage and radish sprouts.

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