- 500 g carrots
- 200 g natural cherry tomatoes
- 120 g boiled cannellini beans
- 80 g Greek yogurt
- 1 fresh red chilli pepper
- 1 lemon
- sweet paprika
- extra virgin olive oil
Peel carrots, cut them into slices and boil them in boiling salted water for 40 minutes; drain and set aside the cooking water.
Cut the tomatoes in half lengthwise, place them on a wire rack and bake at 180 ° C for 15 minutes; take them out of the oven and season with a drizzle of oil, a pinch of salt and a pinch of pepper.
whisk cannellini beans with 1/2 lemon juice, carrots and a ladle of their cooking liquid.
whisk with an immersion blender 60 g of oil with chilli pepper, stripped of the seeds and cut into slices, 1/4 clove of garlic and 1 teaspoon of sweet paprika.
distributed in the dishes the "hummus" of carrots, "stain it" with yogurt and with drops of chilli oil and serve with cherry tomatoes and, to taste, with croutons, breadsticks or crunchy vegetable sticks.
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