Veggie style Happy Hour
Barbara Benvenuti
Menù Ingredients
10 g. Crema di Rosmarino – Rosemary cream - KU7
400 g. Hummus di ceci bio - Chickpea Hummus - ZC70B
50 g. Fagioli cannellini lessati - Boiled Cannellini Beans - UI3
50 g. “Gli Arricciati” - “Gli Arricciati” Tri-Colour Semi Dried Peppers - XJ1
50 g. Patate pronte al naturale - Z62
q.s. salt and pepper
q.s. pineapple and hazelnuts to decorate
q.s. pomegranate
q.s. curry and mango juice to season
50 gr grated breadcrumbs
6 toasted brown bread
6 slices of bread
150 gr vegetables for pinzimonio dip
150 gr battered vegetables
Prepare 3 bowls with 100 g of chickpea Hummus in each: one with the product as it is, one with the hummus aromatised with Menù cream of rosemary and the third with the Hummus aromatised with the curry and the mango juice.
Also prepare some happy hour snacks:
• Mini sandwiches filled with Hummus, red radicchio sauce, arricciati semi dry peppers
• Mini brown bread toast with hummus, pomegranate, pineapple and chopped hazelnuts
• Fried battered vegetables
• Fresh raw vegetables for pinzimonio
• Small rissoles made with ready-made potatoes, cannellini beans, mezzoro tomatoes
• S’panito stuffed with aromatised Hummus
Discover the Menù products in this recipe:
