Preparation

Light the charcoal and binchotan and make sure the Shichirin is well hot. Open the sliders two-thirds of the way and place the teppanyaki plate on the Shichirin.

Chop the pepper, courgette and red onion. Add a dash of olive oil and massage the vegetables. Place the vegetables on the plate and grill for 15 minutes.

Drain the chickpeas and add to the blender along with the tahini, cumin and garlic. Add the lemon rind and squeeze half the lemon over the chickpeas. Blend to a smooth puree. Add a dash of water or oil if necessary if the hummus is a little dry. Add salt, pepper and EldurApi dessert spices to taste. 

When the vegetables have a nice toasted skin, they are ready. 

Serve the grilled vegetables on top of the hummus and finish with the pine nuts.