Recipes

Ingredients for 6 servings 1 Package can of Bonduelle Vapeur chickpeas 1 handful of fresh baby spinach 2 tablespoons of tahini paste 1 tablespoon of lemon juice 1 tablespoon of oil 1 level teaspoon of ground cumin 1 small clove of garlic Ground white Kampot pepper Kampot salt water as needed For serving crackers sprouts and shoots fermented Kampot pepper fresh vegetables to taste Preparation time: 20 min Procedure 1. Pour the chickpeas into a colander, rinse with water and let drain. 2. Transfer to a blender along with spinach, tahini paste, lemon juice, oil, cumin, chopped garlic, freshly ground white pepper, a pinch of salt, and some water. Blend into a smooth paste. 3. Add water as needed and continue blending to the desired consistency. It should not be completely thick, but not too runny either, so it doesn’t drip off the crackers. 4. Spread the hummus on crackers or bread and garnish with shoots or sprouts to taste. Don’t forget the crunchy fermented Kampot pepper.   Enjoy your meal! Author: Bonduelle