BEET AND CODIUM HUMMUS
x2-3
Ingredients
4 g dried codium
300 g cooked chickpeas
150 g cooked beets (small)
1/2 clove garlic
2 tablespoons tahini
1 teaspoon cumin
1 dash of extra virgin olive oil
Juice of half a lemon
1 pinch of black pepper
To plate:
Reserve some uncrushed chickpeas
Celery sticks
Corn Nachos
Prepared by
Chop the codium into small pieces (about 1 mm): it is advisable to use a food processor.
2. Drain the chickpeas and place them in a blender or food processor. Incorporate the rest of the ingredients and blend until a fine paste is obtained. Add a splash of water or oil if it is too thick.
3. Add the chopped codium and mix.
4. Serve with whole chickpeas and accompany with nachos and celery sticks.
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