2020-08-13 / test@t

Pita with chickpea spread and fresh vegetables

Although this spread is made from chickpeas, it is not a traditional hummus - it tastes much lighter and the texture is not so smooth.

Ingredients

4 pita or other tortillas (such as tortillas or pita bread)
2 medium cucumbers
4 medium, very ripe tomatoes
a large handful of golden bean sprouts (mung bean)
a small bunch of lettuce
olive oil
salt
2 tbsp. l. spices Gallina Blanca 15 herbs and spices
2 cups dry chickpeas
2 cloves of garlic
small bunch of cilantro
juice of 1 medium lemon
100 ml olive oil

STEP-BY-STEP COOKING RECIPE

Step 1

To spread, soak the chickpeas in plenty of cold water for 12 hours. Then discard in a colander, cover with fresh cold water in a large saucepan, bring to a boil and cook until soft, 1.5–2 hours. For 10–15 minutes. until the end of cooking, add 15 herbs and spices Gallina Blanca. Stir. Discard the chickpeas in a colander.

Step 2

Crush and peel the garlic, finely chop the cilantro. Pour olive oil and lemon juice into a blender, add garlic and cilantro, beat until smooth.

Step 3

Add the chickpeas, chop everything together into a paste - but not too smooth, with small pieces. Season with salt to taste.

Step 4

Cut the pitas in half, brush outside and inside with olive oil and place on a wire rack in an oven preheated to 220 ° C - bake until crisp, 5–7 minutes. Then cool slightly.

Step 5

Cut tomatoes and cucumbers into circles, salt. Sprinkle the sprouts with oil.

Step 6

Lubricate each half of the pita well with a chickpea spread from the inside, stuff with cucumbers, tomatoes and sprouts. Add a couple of lettuce leaves and serve immediately.

Cooking time

2h 30m

Catalog

Pita with chickpea spread and fresh vegetables

STEP-BY-STEP COOKING RECIPE

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