Tomato and white bean hummus Goya

Healthy recipes

Legumbres

Launch

Easy

30'

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

Necesary

50 g of tomato paste
140 g of of White bean 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

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