Recipe We reveal our tips for preparing 3 recipes for the aperitif with legumes!

Today, we meet to make 3 special recipes for the aperitif with legumes! And with our little tips, you’ll see that it’s super easy and quick to enjoy. Come on, in the kitchen!

Because pulses are at least twice a week. And in addition to having many nutritional benefits, they are also good for the planet!

Lentils, dried beans, broad beans, chickpeas, lupins, split peas… With some 20,000 species in the world, pulses can please everyone. In addition, they can be found in different forms depending on our needs or the time available at the moment: dry, canned, fresh or frozen. And if we recently offered you 3 very gourmet recipes based on legumes, we are back today with 3 ideas for an original aperitif, easy and quick to prepare! Legumes are ideal for a last minute aperitif. We start with a bean hummus to change from the traditional hummus.

We continue with grilled chickpeas, they are both super easy to prepare and ultra-tasty. Chickpeas go wonderfully with spices. Finally, we suggest you make super original crackers with coral lentils. You can dip them in your favorite sauce and voila!

For each of these special aperitif recipes based on legumes, we give you some little tips that will make your job easier! It’s your turn !

To make these recipes, follow the steps below:


For 4 people
Preparation time : 15 minutes

Ingredients :

– 350 g canned or jarred broad beans
– 2 cloves garlic
– 1 CASE of tahini
– The juice of half a lemon
– 1 CASE of powdered cumin
– 3 CASES of sesame oil
– 2 CASES of sesame seeds
– 3 sprigs of coriander

Preparation :

1. If you are in a hurry or depending on the season, use canned beans: they do not require soaking time or cooking time. All that remains is to remove their thin film, rinse them and pour them into the bowl of the blender (you can find them already peeled frozen otherwise).

2. Add the garlic, tahini, lemon juice, cumin and sesame oil then mix well.

3. Place the mixture in a bowl and garnish with sesame seeds and coriander. Pour a small drizzle of sesame oil.

Credit: iStock


For 4 people
Preparation time : 5 minutes
Cooking time : 15 minutes

Ingredients :

– 400 g of chickpeas already cooked, canned or in a jar
– 1 CASE of ras el hanout
– 1 CASE of turmeric powder
– 1 CASE of paprika
– 2 CASE of olive oil

Preparation :

1. Drain and rinse the chickpeas. You can save the chickpea juice and reuse it to make chocolate mousse or mayonnaise.

2. In a container, mix the ras el hanout, turmeric, paprika and olive oil.

3. Add the drained chickpeas to the bowl and mix.

4. Pour the mixture onto a baking tray lined with baking paper.

5. Let’s go for 15 minutes in the oven at 190°C!


For 4 people
Preparation time : 10 minutes
Cooking time : 10 minutes

Ingredients :

– 1 glass of dried coral lentils
– 1 CASE of tomato concentrate
– 1 tsp of cumin
– 1 tsp of paprika powder
– 1 tsp of turmeric
– 1 CAC of zaatar
– 3 CASE of olive oil

Preparation :

1. Rinse the red lentils then cook them for 10 minutes in boiling water. No need to soak the lentils before cooking them: you see, it’s faster! For the quantities, count 1 glass of lentils for 3 glasses of water.

2. Drain the lentils then place them in the bowl of a blender. Add the tomato puree, cumin, paprika, turmeric, zaatar and olive oil Mix until a homogeneous texture is obtained.

3. Roll out the dough in a thin layer on parchment paper. Cut triangle shapes before baking to facilitate cutting after cooking.

4. Bake for 10 minutes at 200°C.

5. Break the crackers to give them their shape and enjoy with the sauce of your choice!

Credit: iStock

And don’t forget, legumes are at least twice a week!

Video and article produced in partnership with “A leguminous idea!”
Terres Univia, the vegetable oils and proteins interprofession, the FNLS, the National Federation of Pulses, the FIAC, the Federation of Preserved Food Industries, and Interfel, the fresh fruits and vegetables interprofession, have together launched a major promotion of legumes to young people entitled “A legume idea”. It is co-financed via France Relance funds as part of the National Strategy for Vegetable Proteins and the National Food Program 2019-2023.

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