Spuntinelle with chickpea hummus, cherry tomatoes and basil
20'
Media
Ingredients[ Per 2 persone ]
1 pack of Morato Pane classic Spuntinelle
600g of precooked chickpeas
100g of sesame seeds
100g of hot water
1 tablespoon of lemon juice
30g of sesame oil
1 clove of garlic
q.s. salt
cherry tomatoes
pine nuts
basil leaves
q.s. thyme
Ingredients[ Per 2 persone ]
1 pack of Morato Pane classic Spuntinelle
600g of precooked chickpeas
100g of sesame seeds
100g of hot water
1 tablespoon of lemon juice
30g of sesame oil
1 clove of garlic
q.s. salt
cherry tomatoes
pine nuts
basil leaves
q.s. thyme
Method:
1
For the chickpea hummus, start by peeling the garlic and chopping it finely, making sure to remove the core first.
2
Toast the sesame in a non-stick pan, turning it with a spoon a couple of times and making sure it does not burn. Transfer the seeds to a blender, add the oil and blend until creamy. Move the mixture into the jar.
3
Pour the chickpeas into the mixer with 2 tablespoons of tahini (the sesame blended previously), lemon juice, minced garlic, oil and a pinch of salt. Blend well and then transfer to a bowl.
4
Wash and cut the cherry tomatoes into quarters. Take the slices of Spuntinelle and spread a generous layer of hummus. Add the cherry tomatoes and decorate with the chopped basil leaves, thyme and pine nuts. Serve on a plate.
Buon appetito!
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