By popular demand, I propose the salad with red beans, marinated anchovies, and hummus, which is never missing from my table in summer.
My marinated anchovies do not follow the original recipe because I am always afraid of Anisakis, so I use a little trick to avoid any food issues.
In the hummus, I do not use tahini because it is very caloric, 100 g has 600 calories, and in my opinion, but I would like to know what you think, the one obtained with my recipe is still good.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 5 Minutes
- Portions: 2
- Cuisine: Italian
Ingredients for the Salad Preparation
- 8 oz cooked, boiled chickpeas (I use canned ones)
- 8 oz red beans (I use canned ones)
- 4.4 oz mixed salad
- 1 lemon
- 1 tsp turmeric powder
- 1/2 tsp garlic and chili (in powder)
- 7 oz anchovies (I had them cleaned by my fishmonger)
- to taste salt
- to taste extra virgin olive oil
Salad Preparation
As I mentioned, to avoid any health issues, I steam my “marinated” anchovies.
I simply brought a pot of water to a boil and placed them in the appropriate basket, but if you don’t have one, you can also use a colander. After five minutes, they are cooked, and you can transfer them to a plate and dress with a drizzle of extra virgin olive oil and a bit of lemon juice.
To prepare the hummus, I put the chickpeas, thoroughly rinsed under running water, the teaspoon of turmeric, half a teaspoon of garlic and chili, the juice of one lemon, a pinch of salt, a dash of oil, and a few tablespoons of water in the mixer, to achieve a creamy but thick paste.
The dish is practically ready; wash the salad, the beans, and place them on the plate along with the anchovies. Accompany the big salad with hummus that can be served with croutons or slices of toasted bread.
Instead of anchovies, you can add goat cheese, salmon, or tuna.
Notes.
Hummus is addictive 🙂
