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
Hummus
Topping
How it's done
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Hummus
Place a sieve in a bowl. Empty the chickpeas into the sieve, retain the aquafaba, set aside. Rinse the chickpeas, drain, place in a tall measuring cup. Add 2 tbsp of the retained aquafaba, pesto and oil, puree, season (see tip).
Topping
Scatter the flaked almonds, lemon zest and thyme on top of the hummus. Drizzle with the oil, sprinkle with the fleur de sel and pepper.
| Tip: | If the mixture is too thick for you, mix in a little more of the aquafaba. If desired, pour the remainder of the aquafaba into a freezer container, seal and freeze. |
|---|---|
| Serve with: | Mini cucumbers and ciabatta |
How-tos
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