Recipe Hummus of cannellini with cabbage leaves and autumn pinzimonio – Italian Cuisine

Recipe Hummus of cannellini with cabbage leaves and autumn pinzimonio


  • 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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