Tuna tar-tar with Thai mango
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.
See more
