Ingredients

• 200 g boiled cannellini beans
• 150 g tahina (sesame cream)
• 100 g ready beet chips
• a small head of black cabbage
• lemon
• fennel
• salt
• fresh vegetables to taste

For the recipe of the cannellini hummus with cabbage leaves and autumn pinzimonio, Frullate the cannellini with the tahina, the juice of a small lemon, a sprig of chopped fennel, a pinch of salt and 100 g of water.
To accompany: Clean the black cabbage. Arrange only the leaves on a pan and bake at 170 ° C for 5-7 minutes, until they have dried. Serve with hummus, together with seasonal raw vegetables and beetroot chips.

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