Prepare the spread. Fill the chickpeas with water and leave them overnight. Then we drain the water, wash the chickpeas and fill them with water again (1:5). Bring the water to a boil and cook the chickpeas over low heat under the lid for 90 minutes or until tender. At the end of cooking, salt to taste. Ready chickpeas are thrown into a colander. Leave the broth (100 ml).
Cut the zucchini into small cubes.
In the heated vegetable oil (3 tbsp. l.), fry the hot pepper and garlic cut into slices. Then we remove the vegetables, leave the oil.
In garlic oil, fry the peeled and chopped vegetables: onion cubes and carrot strips.
To the sauteed vegetables, add the sliced tomato, simmer for 3 minutes.
Then add the chopped zucchini, 1 tbsp lemon juice, seasoning (cumin, coriander) and salt, simmer until the vegetables are ready, 5-8 minutes.
Put the cooled chickpeas in the bowl of a blender. 2-3 tablespoons of chickpeas are left. In a bowl, add: 100 ml of chickpea broth, 1-2 tbsp olive oil, 1 tsp balsamic, 1/4 part vegetable roast, 1-2 cloves of garlic, curry, salt and pepper. Grind the mass with a blender until smooth. Adjust the thickness of the paste to your taste by adding a decoction.
The remaining chickpeas are fried in a frying pan, where they were prepared for frying.
We put the chickpea mass in the bowl (middle) and the zucchini with vegetables around the edges. Sprinkle the chickpea spread with fried sesame seeds, and the vegetables with small basil leaves.
Serve as an appetizer with croutons and crusty bread.