Recipes

When a crisis hits the world, people usually rush to stock up on various kinds of pulses and canned goods meant for long-term storage. And since everyone likes variety, with this recipe we want to give you an idea of what else, besides the familiar bean soup, you can make with beans.

• 400 g canned white butter beans (or 200 g cooked white beans);
• 2 roasted red peppers (jarred ones will do);
• 1 tbsp almond paste (or sesame tahini);
• 1 tsp fresh thyme leaves;
• grated zest of ½ orange;
• juice of ½ orange;
• salt to taste;
• ≈ 50 ml Ariston classic extra virgin olive oil;
• 1 clove of garlic;
• 1 tsp smoked paprika;
• hot pepper to taste;
• toasted sesame for sprinkling;
• Ariston thyme-infused extra virgin olive oil for drizzling.

Directions:

1. Toasted flatbread:

Preheat the oven to 200°C and line a suitable baking tray with baking paper.

Tear the flatbread into large pieces and season with salt and olive oil. Stir and transfer the tray to the oven. Bake for about 10 minutes or until the bread is golden.

2. White bean hummus:

Drain the beans and transfer them to a bowl. Add the roasted peppers, the almond paste, thyme, orange zest and juice, salt, a little olive oil, garlic and both kinds of pepper, and puree with a hand blender or in a blender.

Adjust the seasoning if needed.

3. Serving:

Transfer the hummus to a plate and sprinkle with flavored or regular olive oil, as well as a little toasted sesame. Garnish with the toasted flatbread on the side and serve.