Chocolate and corn “burrito” with bean hummus, sweet and sour zucchini

Dough

• Place all the ingredients in a mixing bowl and work to a dough.
• Cover and let sit for 45 minutes.
• Roll out thinly with a rolling pin, then cut out 12 circles with a round cookie cutter approx. 5 cm in diameter.
• Heat some oil in a non-stick frying pan and fry the dough balls.

Bean Hummus

• Heat the oil in a pan and sauté the tomatoes and onions.
• Add the beans and briefly continue to sauté, then season with salt and pepper.
• Put everything into a measuring jug and use a hand blender to mix to a purée.

Zucchini

• Use a potato peeler to cut 2 zucchini into thin slices.
• Spread these with hummus and roll them up.
• Leave to rest for a short time then cut them into thin rolls. 

• Dice the remaining zucchini.
• In a pan, bring the sugar, vinegar, salt, water, and other ingredients briefly to a boil, then add the diced zucchini and allow to steep.