Drive away with green broad beans and ricotta
Side Dishes from Chile
translated by Spanish with
3 different hummus types, ideal to use as dip or sandwich
First we will prepare the tahini. In a frying pan, toast the sesame seeds for 5 minutes, stirring constantly. Bring the toasted seeds to a food processor and grind together with two tablespoons of oil.
Reserve the creamy pasta that we have obtained. Now we will roast the vegetables. In a baking tin put the pepper and the beetroot in 4, roseate with olive oil and roast for 25 min at 180 ° C.
In another skillet heat 1 tablespoon of oil, when it is very hot add the two chopped onions in feathers next to the sugar and the spoonful of salt. Cook for 5 minutes until caramelized. Reserve
For the base of the hummus, put chickpeas previously cooked and drained in the processor. Grind next to 2 tbsp of the tahini, 2 tablespoons of oil and a trickle of very cold water. Add one of the vegetables
Process for about 3 minutes with the beetroot, paprika or onion according to choice until a smooth and creamy paste is obtained. If you want it more creamy add more olive oil. Accompany with whole-grain crackers.