Hummus4 appetizer portions
ingredients: 225g Spigadoro Chick Peas, liquid drained & reserved 3 tbsp Extra Virgin Olive Oil 3 tbsp lemon juice ½ tsp fine sea salt 1 tbsp white sesame seeds, ground 10g garlic (2 medium cloves) qb chopped cilantro, ground cumin, paprika Method: 1. purée Campagna Chick Peas, salt, garlic, lemon juice & sesame seeds slowly in a food processor 2. add olive oil 1 tbsp at a time to emulsify 3. add reserved chickpea juice 1 tbsp at a time until smooth (1-3 tbsp) 4. garnish with chopped cilantro, ground cumin, paprika or more olive oil 5. the flavours will continue to develop in the fridge for a few days Enjoy chilled or at room temperature with some good bread! |
中東豆泥醬前菜4人份
材料: 225g Spigadoro 雞豆, 湯汁瀝乾後保留備用 3 tbsp 冷壓初榨橄欖油 3 tbsp 新鮮檸檬汁 ½ tsp 細粒海鹽 1 tbsp 白芝麻粒,磨碎 10g 蒜頭 (中型2瓣) 適 香菜切碎,孜然粉,匈牙利紅椒粉 做法: 1. 將Campagna 雞豆加入海鹽, 蒜頭,檸檬汁&磨碎白芝麻以食物調理機打成泥狀 2. 冷壓特級橄欖油分次加入豆泥醬中攪拌均勻 3. 依次加入1大匙雞豆湯汁混合至豆泥醬口感滑順 (約1-3大匙) 4. 表面灑上切碎香菜, 孜然粉, 匈牙利紅椒粉 或 少許冷壓特級橄欖油 5. 放置於冰箱數天可使整體風味持續發展更加融合 食用時以麵包沾上豆泥醬一起享用 |