Vegan Italian Lukas Breucha Vegan Italian Lukas Breucha

WHITE BEAN HUMMUS

WHITE BEAN HUMMUS

SERVES 1 CUP (250g)

  • 2 shallots
  • 2 1/2 tbsp. olive oil
  • 1 1/3 cups (200g / 7oz) cooked butter beans
  • 1 garlic clove
  • 1 pitted date
  • Juice of 1/2 lemon
  • 1 tbsp. tahini
  • 1/2 tsp. salt
  • NUTRITIONAL VALUES

    Calories: 669kcal
    Fat: 45g (6.5g S.Fat)
    Carbs: 56.6g
    Protein: 17.7g
    Sugar: 9.6g
    Sodium: 1200mg

    METHOD

    Cut the shallots in half, brush with 112 teaspoons of the oil, and grill for 2 minutes on their cut sides over direct heat. Then finish cooking them for 10 minutes over indirect heat, turning them over occasionally.

    In a blender, combine the grilled shallots with the remaining 2 tablespoons oil, 2 tablespoons water, and the remaining ingredients and blend until smooth.
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    Vegan Italian Lukas Breucha Vegan Italian Lukas Breucha

    HUMMUS POMODORO WITH WARM PIZZA CRUST

    HUMMUS POMODORO WITH WARM PIZZA CRUST

    SERVES 4 TO 6 PORTIONS

    FOR THE HUMMUS
  • (15oz./425g) 1 can white beans, rinsed and drained
  • 1/4 cup olive oil, plus extra for drizzling
  • 1 tbsp. lemon juice
  • 1 garlic clove
  • 1/2 tsp. sea salt
  • 1/2 tsp. freshly ground black pepper
  • 1 medium tomato, chopped
  • 1/4 cup fresh chopped basil
  • Balsamic vinegar for drizzling
  • FOR THE PIZZA CRUST
  • 1 lb. (500 g) pizza dough
  • All-purpose flour for rolling
  • Olive oil for brushing
  • Sea salt
  • NUTRITIONAL VALUES

    Calories: 520kcal
    Fat: 38.1g (8.4g S.Fat)
    Carbs: 40g
    Protein: 5.6g
    Sugar: 0.9g
    Sodium: 627mg

    METHOD

    For the hummus: In a food processor, combine beans, oil, lemon juice, garlic, salt, and pepper and process until smooth, stopping to scrape down the sides with a spatula. Season with salt and pepper to taste, then transfer to a bowl. Drizzle with oil and vinegar and top with chopped tomato and basil. Serve with warm pizza crust, seasoned with salt and pepper.

    For the pizza crust: Preheat the oven to broil.

    Divide the dough into four equal parts. Roll each piece into a ball and roll out until about 1/8 inch thick on a lightly floured surface. Brush both sides with oil and season with salt before placing on a baking sheet. Broil for 2–5 minutes, or until lightly browned, then flip with tongs and broil for 1–2 minutes more, or until puffed and lightly browned in spots. Serve warm with hummus and cut into triangles.
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