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Recipes for bean spread, tomato hummus and almond pesto

mai 26th, 2015

Many of you loved our small tasting of various spreads at our Lëtz Go Local stand. Jette our beloved recipe creater has shared her recipes for these delicious treats in our latest blogpost. Enjoy!

 

White bean spread

Ingredients:

  • 1 jar of white beans
  • A dash of lemon juice
  • A dash of water
  • Some olive oil (or pumpkin seed instead, which gives a nice greenish color) 
  • 0.5-1 tsp. ground cumin
  • A pinch of cardamom
  • Salt
  • Pepper
  • Some agave syrup or honey or sugar instead

 

How to do:

Drain and rinse white beans. Add to a food processor and blend with a generous pinch of salt, a dash of lemon juice and ground cumin until smooth. Season to taste with salt, pepper, cardamom and some agave syrup. Keep in the fridge until serving.

 

Hummus with dried tomatoes

Ingredients:

  • 1 jar of chickpeas
  • The juice of 1 lemon
  • 30 g dried tomatoes
  • 1 tsp. ground cumin
  • Water: 50 ml
  • Olive oil
  • Salt

 

How to do:

Drain and rinse chickpeas. Add chickpeas, water and dried tomatoes to a food processor. Blend until smooth and season to taste with lemon juice, ground cumin, salt and a dash of agave syrup if too sour. Smoothen the hummus with some olive oil. Keep in the fridge until serving.

 

Vegan almond and tomato pesto

Ingredients:

  • 100 g almonds
  • 400 g tomatoes
  • 50 g dried tomatoes
  • A bunch of basil
  • 2-3 garlic cloves
  • Olive oil
  • Salt
  • Pepper

 

How to do:

Roast almonds on a dry pan. Transfer to a food processor and pulse to a couscous like consistency. Peel and coarsely chop garlic. Finely chop dried tomatoes. Wash and dry basil. Wash and finely cube tomatoes. Pestle basil, dried tomatoes and garlic in a mortar. In to a bowl, combine almonds, basil, dried tomatoes and garlic. Fold in tomatoes by hand and squeeze them a little to combine with the almond mixture. Add some olive oil to smoothen the mixture and season to taste with salt and pepper.