Zucchinis and eggplants hummus
- 60 g of chickpeas
- 2 medium zucchinis
- 1 medium eggplant
- 2 tablespoons of Damiano organic Tahini
- 1 lime
- 1 bay tree leaf
- 1 tablespoon of tomato sauce
- Cumin or sweet paprika powder
- Extra virgin olive oil
Soak the chickpeas in cold water and let it for at least 12 hours.
After, rinse them and put it in a pan with 1-2lt of water, bay tree leaf and tomato sauce and let it cook for 2 hours. If necessary, add some water from time to time.
As an alternative, you can use 120g of cooked organic chickpeas.
In the meanwhile, clean and peel zucchinis and eggplant and cut it into cubes.
Put some olive oil in a pan and brown the vegetables on a low flame for 12-15 min until it becomes cooked.
Once the chickpeas will be ready, drain it and put it together with the vegetables in a blender. Add all the other ingredients and the lime juice and blend it all until it becomes homogenous and creamy.
Serve it with raw vegetable sticks or use it as a spread for whole wheat bread sandwiches.