OLIVE OIL MEETS CHICKPEAS
The best hummus is creamy yet light and fluffy and begging to be eaten on pita bread. It’s somehow nutty and tangy, thanks to the tahini, with notes of fresh lemon and mellow garlic. It's smooth and swirled thanks to extra virgin olive oil. All in all it tastes like heaven!
INGREDIENTS
Hummus
- 250g chick peas (can)
- 220ml cold water 2 cloves of garlic
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2 cloves of garlic
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juice of 1 lemon
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150g tahini
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salt
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some cumin
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Neolea Olive Oil
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Decoration: some herbs, chili powder, some pomegranate seeds and Neolea Olive Oil
- 6 potatoes
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8-10 small tomatoes
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2-3 carrots
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some green beans
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2 onions
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1 courgette
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salt, pepper
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Neolea olive oil
METHOD
1. Pre-heat the oven to 240°C and put everything for the hummus except decoration in a high performance blender and blend until smooth. If you don’t have one, we recommend to blend everything and then put it through a sieve.
2. Put it in a large bowl or plate and decorate with seeds, herbs and chili.
3. Cut the veggies in not too small pieces. First, put the potatoes, onions and carrots in an oven dish, add oil and put it in the oven for about 20 minutes. After that, add beans and zucchini for another ten minutes bevor finally adding the tomatoes and leaving them for two minutes with the rest of the veggies. Now season it and serve it with the hummus.
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