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"No Going Back" Hummus with Artichokes, Olives and Pepperoncini
20 minPara 6Nutri-Score B€€
B
20 min
20 min"No Going Back" Hummus with Artichokes, Olives and Pepperoncini
receta de
The Salad Lab
@thesaladlab
3 recetas
3 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
canned chickpeas (drained (two cans))Despensa800 g
garlic (peeled cloves)Frutas y verduras4 piezas
lemon zest (zest of a whole lemon)Frutas y verduras1 pieza- tahiniDespensa80 g
- lemon juice (freshly squeezed)Frutas y verduras60 ml
ice cubesOtro80 g
saltEspecias5 g
black pepper (freshly cracked)Especias1 g
red pepper flakesEspecias2 g
extra virgin olive oil (plus extra for drizzling)Despensa80 ml
paprika (for sprinkling)Especias2 g- artichoke hearts (drained)Despensa150 g
- baby gherkin pickles (chopped)Despensa60 g
- Kalamata olives (pitted)Despensa60 g
- pepperoncini (sliced)Despensa50 g
- capers (drained)Despensa20 g
- mixed raw vegetables (cut into sticks and pieces, for serving)Frutas y verduras400 g
por ración
Nutrición
232kcal
- Carbohidratos
- 22 g
- Proteínas
- 7 g
- Grasas
- 13 g
lo que usará
Utensilios
Procesador de alimentos
Exprimidor
Rallador
Espátula
paso a paso
Preparación
- Paso 1
Blend the hummus base
- Put the drained chickpeas, garlic cloves, lemon zest, tahini, lemon juice, ice, salt, cracked pepper and red pepper flakes in the food processor.
- Blend for a minute or two until the mixture comes together.
- Paso 2
Drizzle in the olive oil
- With the processor running, slowly drizzle in the extra virgin olive oil.
- Check the thickness and add a little more ice if needed.
- Paso 3
Blitz until buttery smooth
- Blend until the hummus is completely smooth and creamy, scraping down the sides as needed.
- Paso 4
Top the hummus
- Spread the hummus in a shallow bowl or plate and sprinkle with paprika.
- Scatter over the artichoke hearts, chopped gherkins, Kalamata olives, pepperoncini and capers.
- Finish with a drizzle of extra virgin olive oil.
- Paso 5
Serve
- Serve the hummus with the raw vegetables for dipping.
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