Mary Miso - Recipes for every day - Cookbooks
Bean hummus:
3 cloves of garlic
5 tbsp olive oil
1 tin (240 g) cannellini beans
5 tbsp tahini paste
½ tsp ground cumin
1 lemon, juice
Salt and pepper
2 carrots
1 tsp sumac
2 tbsp olive oil
salt and pepper
100 g feta
4 tbsp buckwheat, roasted
Bean hummus:
Slice the garlic cloves and fry in olive oil over a medium heat for 10 minutes. Leave to cool.
Puree the remaining ingredients and the garlic-olive oil with a hand blender. Flavour with salt and pepper.
Cut the carrots into fine strips using a vegetable slicer or peeler. Marinate with sumac, olive oil, salt and pepper.
Mash the feta with a fork.
Spread the bean hummus on plates. Serve with carrot strips, feta and buckwheat.
