Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sunflower dukkah
Hummus
Crispy bread
How it's done
Sunflower dukkah
Dry-roast the sunflower seeds, nuts, sesame seeds and cumin seeds in a pan, blitz in a food processor together with all the other ingredients up to and including the fleur de sel.
Hummus
Dry-roast the sunflower seeds in a pan, place in a mixer or food processor together with the salt and puree for approx. 10 mins. until the mixture is creamy. Place the sunflower puree in a blender along with the beans and all the other ingredients up to and including the pepper, add 2 tbsp of the sunflower dukkah, puree until smooth. Serve the hummus with some of the dukkah and a little oil.
Crispy bread
In a frying pan, toast the bread sticks on all sides until crispy. Serve with the hummus.
| Tip: | Place the remainder of the sunflower dukkah in an airtight container and keep for approx. 2 months. Use for salads, dips and roasted vegetables. |
|---|---|
| Note: | Use chickpeas instead of white beans. |
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