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Barchette with beetroot hummus and pine nuts

ingredients

servings

4

Manitoba flour

125 oz

Extra virgin olive oil

5 spoons

Sweet paprika

to taste

Salt

to taste

Water

to taste

Dried pine nuts

1 spoon

starters from Italy

Barchette with beetroot hummus and pine nuts

Barchette with beetroot hummus and pine nuts

vegan with gluten with nuts with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Barchette with beetroot hummus and pine nuts

The barchette with beetroot hummus is a delicious but light appetizer, with attention to every detail.

Red beet hummus

prepare first

Red beet hummus

Barchette with beetroot hummus and pine nuts step 1

step 1

Mix the flour with a pinch of salt and a bit of paprika, add the oil and knead together the water a little at a time until you get a smooth and elastic dough. Let rest and in the meantime prepare the beet hummus.

Barchette with beetroot hummus and pine nuts step 2

step 2

Toast the pine nuts and chop them coarsely. Light the oven at 180 ° C and roll out the dough thinly, make rectangles and wrap them on the cylinders from the cannoli, leaving a small opening without overlapping the sides.

Barchette with beetroot hummus and pine nuts step 3

step 3

Bake until the boats are golden and crunchy for about twenty minutes. Remove the small boats and remove them from the cylinders, let them cool and stuff them with the hummus. Complete with toasted pine nuts.

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