Ingredients
- 600 g cuttlefishes clean
- 480 g boiled chickpeas
- 100 g tahina (sesame cream)
- 1 pc slice of watermelon
- lime
- garlic
- black sesame
- chervil
- extra virgin olive oil
- salt
For the recipe of cuttlefish roasted with hummus and watermelon, blend the chickpeas with tahina, 1/2 clove of minced garlic, the juice of 1 lime, a pinch of salt and 3-4 tablespoons of water or a little more until you get a hummus of creamy consistency. Season with 40 g of oil. Remove the watermelon from the seeds and cut it into 2 cm cubes. Roast the cuttlefish in a hot pan with a little oil for a couple of minutes. Spread the hummus on the plates, place the cuttlefish and the cubes of watermelon on top. Complete with sesame seeds and chervil leaves. Serve to taste with carasau bread.
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