INGREDIENTS
Beetroot
2 teaspoons tahini
60 g water
60 g extra virgin olive oil
20–25 g lemon juice
½ clove garlic
Salt and one teaspoon ground cumin
BUY CHICKPEAS
Hummus Trio with Sardines, Mussels and Cockles
1 rations
30 minutes
Easy
PREPARATION
1
In a bowl, add the Espinaler Chickpeas, cumin, tahini, garlic, water, olive oil, lemon juice, and salt. Blend until you obtain a creamy texture.
2
Divide the mixture and prepare the variations by adding Espinaler Piquillo Peppers to one part and beetroot to another.
3
Serve the three hummus and finish with Espinaler Sardines, Cockles, and Mussels on top.
