I saw a photo in a French cooking magazine during a short stay in Paris and I immediately decided that as soon as I returned to Bologna I would try to reproduce this tasty and appealing appetizer, very nice to prepare for Easter lunch but not only, hehe! A terrine of chickpea hummus and lots of vegetables for a dish that is very easy to make and to nibble on during the meal…
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GARDEN OF CRUDITÉS WITH HUMMUS
The kitchen of ASI
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 5 Minutes
- Portions: as desired
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 bunch radishes
- 10 asparagus (10–15 asparagus spears)
- 10 baby carrots (of course regular carrots work fine too)
- to taste broccoli
- 10 cherry tomatoes (or grape tomatoes)
- 3 2/3 cups cooked chickpeas
- 1 clove garlic
- 6 tbsp tahini
- 3 tbsp water
- 2 tbsp extra virgin olive oil
- 0.125 tsp sweet paprika
- 0.33 cup lemon juice
- to taste salt
Tools
#ADV
- Blender
PREPARATION
Blend the cooked chickpeas in the blender with the clove of garlic after removing the green inner sprout.
Add a couple of tablespoons of extra virgin olive oil, the lemon juice and the tahini, which is easily found in supermarkets in the ethnic foods section.
The tahini is a cream made from toasted sesame seeds and is typical of Middle Eastern cuisine — delicious and nutritious!
Then add a little water, mixing well so that the hummus is creamy but not too runny.
Season with salt and add the paprika; I prefer sweet paprika.
Place the chickpea hummus into the chosen terrine, leveling the surface of the sesame-flavored savory cream.
Blanch the asparagus tips, broccoli florets and the baby carrots for about 4–5 minutes.
Wash and pat dry the cherry tomatoes and the radishes, leaving about 3/8 inch (about 1 cm) of green root on the latter.
Arrange the vegetables (radishes, baby carrots, cherry tomatoes, asparagus and broccoli) in rows as neat as possible and keep the crudités garden with hummus covered with plastic wrap in the refrigerator until ready to serve at the table. Enjoy everyone!
Annalisa
Tips and Notes
I love this fresh, colorful spring appetizer that is very tasty with this delightful creamy chickpea hummus and many little vegetables, some raw and some lightly blanched… Of course you can vary all the vegetables to put into the base sauce according to what you and your guests prefer!
I also leave you the recipe for other simple dishes suitable for convivial lunches:
SAVORY HEDGEHOG FOR APERITIF – CLEVER RECIPE;
RECIPES FOR A SAVORY BUFFET: 35 TASTY AND EASY IDEAS.
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