APERITIVO with hummus and crackers
It's the time of the day that many prefer, the moment to release tension, forget about work, and prepare for an evening of relaxation with the people we love. It's not for nothing that in bars they call it "happy hour". Once, even in ancient Greece, the term "aperitivo" referred exclusively to the drink "that opens" the appetite, to be consumed before the evening meal. Today, we extend the moment of carelessness for as long as possible, with trays full of taste and color. There are quicker aperitivo, to be consumed standing or before moving to the table, and slower ones, so lavish that they turn into real dinners.
Our versatile and fun idea can embellish a buffet, accompany a game night during parties or become your favorite snack. However, with the addition of a few simple ingredients, it gladly takes on the role of the absolute protagonist. The enveloping creaminess of hummus, the crispness of our crackers: a contrast that becomes harmony, made even more irresistible by the rainbow of shades that will color the table. A recipe that you can personalize by adding your favorite ingredient, as if it were your signature on a greeting card. Or on a love letter.
Preparation time: 20 minutes
Servings: 8-10 people
Ingredients
For classic Hummus:
8 oz - 230 g of drained cooked chickpeas
1 oz - 30 g of tahini
1 oz - 30 g of extra virgin olive oil
0.7 oz - 20 g of lemon juice
1- 2 garlic cloves
1/2 teaspoon of curry
3 tablespoons of water
A pinch of salt
To garnish classic hummus:
Sweet paprika
Mixed sesame seeds
Extra virgin olive oil
For carrot hummus:
6.3 oz - 180 g of carrots (net of waste)
8 oz - 230 g of cannellini beans
1 oz - 30 g of tahini
1 oz - 30 g of extra virgin olive oil
0.7 oz - 20 g of lemon juice
1- 2 garlic cloves
1/2 teaspoon of curry
3 tablespoons of water
A pinch of salt
To garnish carrot hummus:
Black sesame seeds
Extra virgin olive oil
For pea and pistachio hummus:
8.8 oz - 250g of cooked peas
1 oz - 30 g of tahini
1 oz - 30 g of extra virgin olive oil
0.7 oz - 20 g of lemon juice
1- 2 garlic cloves
1/2 teaspoon of curry
3 tablespoons of water
A pinch of salt
To garnish pea and pistachio hummus:
Chopped pistachios
Fresh parsley
Sesame seeds
Extra virgin olive oil
Pairings:
Cracker in 5 flavors by Emilia Food Love (multigrain, sesame, tomato and oregano, turmeric and poppy seeds, olive oil)
Vegetable mix in oil by Emilia Food Love
Cured salami
Olives
Method
- First, heat a drizzle of oil in a pan with a clove of garlic, then add the sliced carrots, letting them brown slightly. Add 50 ml (1.7 fl. oz) of water and leave covered for the first 10 minutes, then remove the lid and continue cooking until the carrots are tender.
- Proceed with the hummus: place all the ingredients for the classic hummus in a food processor and blend at high speed (if necessary, add a little water at a time until you reach the desired consistency: thick but soft). Pour the classic hummus into a serving bowl and garnish the surface with sweet paprika, mixed sesame seeds, and a drizzle of oil.
- At this point - still in the food processor, without the need to wash it - proceed with the carrot hummus: put in all the ingredients, including the carrots already cooked with garlic, and process in the same way as the previous hummus. Pour into another bowl and garnish with a few slices of carrot you have set aside, black sesame seeds, and a drizzle of oil.
- Following the same process, prepare the pea and pistachio variant, garnishing it with chopped pistachios, parsley leaves, sesame seeds, and a drizzle of oil.
- Set the table for your colorful aperitivo with the three hummus varieties, crackers by Emilia Food Love, and other delicious combinations such as Vegetable Mix in Oil (Giardiniera) by Emilia Food Love, flavorful cold cuts (for example, a good cured salami), and mixed olives.
Tip
For an even more unforgettable aperitivo, we recommend adding a tasting of Parmigiano Reggiano by Emilia Food Love, for example our Tris Parmigiano Reggiano DOP (18, 24 and 36 months).
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