A colored pinzimonio (and the right tray) to enrich the table with taste and joy
When friends show up for dinner without warning there is only one thing to do, or better, to prepare: a nice cup of Hummus to be dipped with raw vegetables is crunchy bread between a chat and a toast.
But we want to offer you something different than usual, so this time the hummus we do with a beautiful bright color, perfect this season. Do you like the rose? To serve the whole then, can not miss the right accessories!
The classic recipe and a thousand variations
Hummus is one middle eastern chickpea sauce which is usually served as a starter or a main dish accompanied by pita bread.
In addition to chickpeas, in a perfect hummus there is never a lack tahina, a cream obtained by grinding sesame seeds, which gives the sauce a slightly toasted aftertaste, making it unique in its kind, and the lemon juice, which should be dosed according to one's taste. To top it all off a pinch of salt and a sprinkling of paprika, sweet or smoked, as a garnish.
There are many variations of this basic recipe such as, for example, the one that sees the addition of other legumes such as lentils, or vegetables such as pumpkin, or even fruit like avocado.
Red beet hummus
We propose a very particular and unusual hummus recipe, a little for its delicate and sweet taste, different from the classic recipe, and a bit for the color which, as we have said, is pink.
This hummus contains a special ingredient which is the beetroot.
Recipe of the pink hummus
Ingredients
A jar of cooked chickpeas
A cooked beetroot
A spoonful of tahina
The juice of half a lemon
Oil and salt
Mixed seeds to decorate
Preparation
To prepare the pink hummus you must first of all drain and wash the chickpeas very well and then blend them with the other ingredients.
Pour everything into a cup and garnish with a little oil and mixed seeds.
Pinzimonio of season
We suggest that you serve hummus with so many vegetables in accompaniment to choose according to the season.
We have chosen some peeled and chopped carrots more or less all of the same size, we cut into wedges radishes, eliminated the ends of the green beans leaving them raw and crunchy, we finally chopped up a few slices of carasau bread.
In autumn you do the same thing with cauliflower and fennel and in every season you can have fun with the vegetables you like the most, leaving them always raw when possible to have something crunchy to munch with the sauce.
The sauce to share and the tray to share
Such a special aperitif requires a colorful, fun and original table.
That's why we served vegetables in a special tray for appetizers and finger food by Cà per Iper La grande i.
It is made of 100% biodegradable bamboo fiber, a material widely used in the production of ecological and sustainable objects due to its flexibility and versatility and its peculiarity lies in the three different compartments that allow you to divide the vegetables and arrange them in an orderly and elegant manner. Fantasy on blue tones makes this service particularly suitable for the warm season (when you are already imagining the sea) and the hints of red they blend well with the color of our sauce.
Don't forget to provide your guests too saucers, napkins and cutlery (perhaps combining them with the nuances of the tray for a thematic table), although we are sure that everyone will eat this hummus directly from the cup because this is a convivial recipe … and that's how it is done!
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