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Spuntinelle with chickpea hummus, cherry tomatoes and basil

  • 20'
  • Media
Spuntinelle with chickpea hummus, cherry tomatoes and basil
Spuntinelle with chickpea hummus, cherry tomatoes and basil

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
Spuntinelle with chickpea hummus, cherry tomatoes and basil

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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