Hummus sauce and capsicum sauce
For 6 people
- Oil: 2 spoons (28 g)
- Garlic: 2 cloves
- Chickpeas: 1 cup (125 g)
- Olive oil
- Lemon juice: to taste
- Tahini: 1 teaspoon (4 g)
- Paprika: to taste
- Basil leaves: to taste
- Red capsicum: 1
- Chopped onions: 2
- Chili pepper: to taste
- Salt: to taste
- Saffron: 1 small bag (5 g)
Cook the garlic in a frying pan with 2 spoons of oil.
Add the boiled or canned chickpeas and cook for a while.
Mix the chickpeas in the Moulinex Mastechef Gourmet stainless steel bowl while gradually adding the oil and lemon juice until you get a soft and creamy mixture.
Add 1 teaspoon of tahini and mix again.
Place the sauce in a serving bowl and garnish with chickpeas, paprika, and basil leaves then serve.
Cook the chopped capsicum in a frying pan with 2 spoons of oil. Add the onions, 1 garlic clove and chili pepper to taste.
Add salt and saffron melted in water and cook until the capsicums are soft but crunchy.
Put aside 2 spoons of the prepared capsicum mixture and mix the rest in the Moulinex Masterchef Gourmet stainless steel bowl adding oil and basil leaves.
Serve the sauce with pickles, roasted bread slices or chips.
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