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Hummus of champignons and cannellini beans with harissa

Ingredients :

Ingredients for 4 people

700 g of Amaverde Bio Champignon Mushrooms
100 g of dried cannellini beans
60 g of thaina
juice of 1 lime
2 cloves of garlic
4 teaspoonfuls of harissa powder
salt, black pepper

For the thaina
50 g of white sesame seeds
15 g of extra virgin olive oil

To serve
4 carrots
1 fennel
Sucor minced parsley Sucor

Tips and variations :
To speed up the recipe you can use 120 grams of canellini already cooked.
You can buy thaina sauce already made but it contains much more oil. The dose required for the recipe is reduced so it is difficult to blend a few sesame seeds until they are reduced to cream, I recommend preparing a larger quantity, at least twice as much, and keeping the excess in the refrigerator in a well-closed jar for 5/6 days. You will be able to use it not only for savory recipes but it is excellent added to dough for biscuits or tarts.
The harissa is a preparation of North African origin based on hot pepper and spices, you can find it both in powder and in the form of sauce, instead using a mix of chili, cumin seeds and coriander powder.
Course :
Second dish
With products :
Preparation :
Soak the beans for 6/8 hours, drain them from the water and place them in a pan with plenty of water. Bring to the boil and cook for about 90 minutes or until cooked, the cannellini beans must be very soft. In the meantime place the sesame seeds in a frying pan and toast them well, put them still boiling in a blender and blend them until they become a cream, add the oil and occasionally peeling off the sesame powder from the walls and continue to blend. Put the mushrooms in the pan, cover with a lid and light the stove over low heat. Cook for 30 minutes adding water if necessary. Blend the cannellini with garlic, lime juice, salt, pepper, thaina and harissa to form a smooth cream. Add half of the mushrooms and blend again, add the other mushrooms and blend a little so that some pieces remain, if you prefer a smooth hummus blend for a long time. Taste and adjust if necessary. Peel the carrots and cut into not too thin sticks, remove the outer part of the fennel, cut them in half then thinly sliced. Spread the vegetables on a baking sheet covered with parchment paper and bake at 180 ° C for 40 minutes. Serve the hummus with vegetables and parsley to taste.
Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”

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