MATERIALS
8 slices of grain bread
3 tablespoons of extra virgin olive oil
4 pieces of steak
1 clove of garlic
Salt, pepper, lettuce leaves
FOR SAUCE:
30 ml extra virgin olive oil
2 teaspoons of mustard sauce
1 teaspoon of apple cider vinegar
FOR HUMUS:
250 grams of chickpeas
Juice of 1 lemon
6 tablespoons tahini
2 cloves of garlic
Salt, cumin, red pepper flakes, extra virgin olive oil
FABRICATION
For hummus, wash the chickpeas and put them in a bowl. Add enough water and 1 teaspoon of salt to cover it and leave it overnight. The next day, drain the water and boil it. Save the water after straining the boiled chickpeas. Peel the skins and mash them in a mortar. Take it in a bowl. Peel the garlic, add a pinch of salt, crush it in a mortar and add it to the chickpea puree. Add the lemon juice, tahini and the desired amount of salt and mix well. Add the spices and olive oil. Add the chickpeas from the boiled water and mix until it is a paste. Blend the steaks with olive oil, crushed garlic, salt and pepper, and cook them on the grill. For the sauce, put the mustard and vinegar in a bowl and whisk well with a fork. Add the extra virgin olive oil little by little and continue whisking the sauce. Pour the sauce you prepared over the lettuce leaves. Lightly cook the breads on the grill. Spread lots of hummus on four slices of bread. Place lettuce leaves and steaks and cover the other slices of bread. Then serve.