Appetizers - 4 peopleEASY
- Preparation: 30 minutes
- Cooking: 25 minutes
- Ready in: 55 mins
- 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.
How good is hummus? Try this version with chestnuts and turmeric, you will be really satisfied!