Servings:
4
Prep time:
30
Cooking time:
25
INGREDIENTS
- 4 slices of wholemeal bread
- 500 g herbs
- 250 g bolied chestnuts
- 1 lemon
- 3 tablespoons of sesame seeds
- 1 teaspoon of paprika
- 1 teaspoon of chili pepper
- 6 tablespoons of extra virgin olive oil
- 1 tablespoon of sesame seeds oil
- salt
- pepper
- turmeric
INSTRUCTIONS
- Roll out the sesame seeds in a baking sheet covered with baking paper and bake at 180°C for 10 minutes letting them toast. Once cooled, whisk them with sesame oil thus obtaining a sesame cream.
- Combine the chestnuts, the sesame cream and the lemon juice in the blender, blend very well then add salt and add the paprika and chili pepper. Pour 3 tablespoons of olive oil and continue to blend to obtain a thick and creamy sauce. Leave it to rest in the refrigerator until you are ready to use it.
- Peel the herbs and toss in the pan for 10-15 minutes with the remaining olive oil, salt and pepper. If necessary, add a little water to help the vegetables to cook.
- Toast the slices of bread just before serving, cover them with hummus and sautéed herbs, if you like sprinkle everything with a little 'turmeric, and immediately bring to the table.
