Ok, not the most orthodox of the recipes, to begin with a missing of the basic ingredients (the tahini or sesame seed sauce): say it is a lighter version of the classic hummus. In addition, I wanted to finish the pine nuts I had and I thought it could not then be so bad ... and so, the result is what you see in the picture (goodie, devo dire..)! Qui ho usato dei semplici Ritz per fare dei finger food sfiziosi come aperitivo.
Hummus di ceci e pinoli
Ingredienti
400g di ceci messi in ammollo per 12 ore
2 cucchiai di olio extra vergine di oliva
1 spicchio d’aglio (per una versione ancora più leggera, potete eliminarlo)
succo di 1/2 limone
1 cucchiaino di semi di cumino
1/2 cucchiaino di sale
1 manciatina di pinoli
peperoncino in polvere o tritato a piacere
Preparazione
Cook the chickpeas in water for about an hour. In a saucepan, saute the garlic with a tablespoon of olive oil and add the chickpeas, cover with water. Let cook until the beans have softened. At this point, blend the chickpeas. Add the other ingredients and blend again. Add the remaining oil for a creamier mixture.
Serve with Arabic bread, pita bread or bread simple, I am always very tasty!
0 comments:
Post a Comment