Put the quinoa in a colander, rinse and cook according to the instructions on the packet.

Peel and dicefinely the garlic.

Dissolve the vegetable stock in 3 tablespoons of warm water.

Puree half of the chickpeas with garlic, lemon juice, oil, vegetable stock, tahini and cumin, season with salt and pepper.

Wash the peppers, cut in half, core and cut into fine strips.

Wash the cherry tomatoes and cut in half.

Wash the cucumber and partially peel it to form strips.

Cut the cucumber into thin slices.

Toast the sesame seeds in a non-stick frying pan.

Arrange the peppers, cherry tomatoes, cucumber, olives and the remaining chickpeas in two bowls.

Garnish with hummus, toasted sesame seeds, lemon wedges and parsley; Serve with the rest of the hummus.