Tomato and white bean hummus Goya
Healthy recipes
Vegetables
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
Necesary
- 50 g of tomato paste
- 140 g of of GOYA Extra white beans
- 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.
