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In the Cotto Al Dente blog, Chef Davide Campagna delights us with a vegan recipe enhanced by our extra virgin olive oil, Terre di Grifonetto.

For more information, check the link:
http://www.quotidiano.net/benessere/food/un-tocco-mediorientale-hummus-di-rapa-rossa-e-fave-1.2529918?wt_mc=twitteruser

Enjoy your meal!

Red Beet Hummus is an alternative to the classic hummus that we all know. Using chickpeas as a base, you can have fun inventing new recipes with various types of vegetables. Red beet is one of the variations I prefer along with fava beans. Here are my recipes… which one do you prefer?

Red Beet Hummus

  • 1 can of pre-cooked chickpeas
  • 3 tablespoons of tahini
  • Juice of half a lime
  • 150 g of red beets, pre-cooked in the oven
  • 1 teaspoon of ground cumin
  • 1 teaspoon of salt
  • Extra virgin olive oil, to taste
  • Water, as needed

Preparation

Cut the beets into cubes, season with oil, salt, and thyme, and roast in the oven for 30 minutes.

Put all the ingredients in a blender and blend until smooth. If needed, add a splash of water to achieve the desired consistency.

Serve the hummus with freshly cut vegetables and crackers.

Fava Bean Hummus

  • 450g of shelled fava beans
  • 2 tablespoons of tahini sauce
  • Coriander seeds
  • Half a teaspoon of ground cumin
  • White sesame seeds
  • Juice of half a lemon
  • Olive oil
  • Salt

Preparation

For the fava bean hummus recipe, blanch the shelled fava beans for 30 seconds and cool them in ice water. Peel them and blend with all the above-mentioned ingredients. If needed, add a little water.

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