Tomato and white bean hummus Goya

Healthy recipes

Vegetables

Launch

Easy

30'

José Luis Estevan

Chef

José Luis Estevan

Chef José Luis Estevan teaches us how to prepare tomato hummus with a GOYA white bean base to load up on vegetable proteins and carbohydrates in a healthy and refreshing way, thanks to the spicy kick of Goya ají.

Ingredients Preparation Share

Ingredients

Rations:

Necesary

  • 50 g of tomato paste
  • 140 g of of Alubia blanca extra
  • 400 g of roasted tomato (we will need 2 kg approx.)
  • 100 g of Italian dried dehydrated tomato
  • 4 g of Mix spices (mustard seed, coriander seed and cumin seed)
  • 20 g of tahini
  • 40 g of of Goya Extra Virgin Olive Oil
  • 20 g of red onion
  • 1 clove of garlic without germ
  • 1 little spoon of of Yellow hot pepper paste Goya
  • 1 cup of lemon juice
  • 1 pinch of salt

Para el topping

  • 1 histful of hazelnuts
  • 3 tablespoon of white vinegar
  • 1 histful of green sprouts
  • 6 units of cherry tomatoes

Preparation

  1. Cook the beans in a pressure cooker for one hour.
  2. Drain them well before adding.
  3. Roast some tomatoes in the oven for 1 hour to get the roasted tomato.
  4. In the thermomix, add the cooked beans, spices, tahini, onion, oil, tomato concentrate, tomato sauce and garlic.
  5. Blend until a thick paste is obtained.
  6. Add the point of acidity, salt and spiciness.
  7. For the topping, put all the ingredients in a bowl and let it macerate for a few minutes.
  8. Then, with the help of a spoon, make a "volcano" to include the mixture in the center of your plate.

Follow this step-by-step video-recipe

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