I saw a picture in a French cooking magazine during a short stay in Paris and immediately decided that as soon as I returned to Bologna I would try to recreate this tasty and appetizing appetizer which is so beautiful to prepare for Easter lunch but not only, ha ha! A bowl of chickpea hummus and lots of vegetables for a dish that’s very easy to make and nibble during the meal…
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CRUDITÉS GARDEN WITH HUMMUS
The kitchen of ASI
- Difficulty: Very easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: to taste
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for CRUDITÉS GARDEN WITH HUMMUS
- 1 bunch radishes
- 10 asparagus (10/15 ASPARAGUS)
- 10 baby carrots (regular ones are also fine)
- to taste broccoli
- 10 cherry tomatoes (or grape tomatoes)
- 21 oz canned chickpeas
- 1 clove garlic
- 3 oz tahini sauce
- 3 tbsp water
- 2 tbsp extra virgin olive oil
- 2 pinches paprika
- 1/3 cup lemon juice
- to taste salt
Tools for CRUDITÉS GARDEN WITH HUMMUS
#ADV
- Mixer
FOR THE PREPARATION OF THE CRUDITÉS GARDEN WITH HUMMUS RECIPE
Blend the canned chickpeas in the mixer with the garlic clove, removing its inner green core.
Add a couple of tablespoons of extra virgin olive oil, the lemon juice, and the tahini sauce, which can easily be found in the ethnic food aisle of supermarkets.
The tahini sauce is a paste made from toasted sesame seeds, typical of Middle Eastern cuisine, delicious and nutritious!
Then pour in a little water, mixing the hummus well, which should be creamy but not too fluid.
Season with salt and add the paprika which is sweet for me.
Place the chickpea hummus in the chosen bowl, smoothing the thickness of the sesame-flavored salty cream.
Blanch the asparagus tips, broccoli florets, and baby carrots for about 4/5 minutes.
Wash and dry well the cherry tomatoes and radishes, keeping 0.4 inches of green roots on the latter.
Arrange the vegetables (radishes, carrots, cherry tomatoes, asparagus, and broccoli) in rows as regular as possible and keep covered with plastic wrap the garden of crudités with hummus in the fridge until ready to serve at the table. Bon appetit, everyone!
Annalisa
Advice and notes
I love this fresh, colorful, spring-like, and very tasty appetizer with this delicious chickpea hummus cream and lots of little veggies, some raw, some just blanched… Of course, you can vary all the vegetables to include in the base sauce by using the ones you and your guests like the most!
I’ll also leave you the recipe for another simple dish suitable for convivial lunches:
SALTED HEDGEHOG FOR APERITIF CLEVER RECIPE;
RECIPES FOR A SALTY BUFFET 35 TASTY AND EASY IDEAS.
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