recipes
Green pea hummus with rosemary galletti
2021-11-06
Ingredients
For the pea hummus
- 1 bag frozen peas, defrosted (Emborg)
- 1 small can chickpeas (Fiamma)
- 1 garlic clove
- Fresh mint leaves
- Juice of 1 lemon
- Good drizzle extra virgin olive oil
- Salt to taste
- Fresh ground black pepper
For the galletti
- 250g finely ground semolina flour
- 250g four (Lamb brand)
- 1 tsp salt
- 11g yeast
- 1 tbsp. extra virgin olive oil
- 1 tbsp. chopped rosemary
- 250ml warm water
Method
For the hummus, simply blitz all the ingredients together into a smooth paste, adjusting consistency with the extra virgin olive oil. Store the hummus covered in a refrigerator. For the galletti mix together the semolina, flour, salt and yeast. Knead into a firmly stiff dough with the warm water. Mix in the rosemary and the olive oil in the last minutes of mixing. Transfer into a bowl, cover with cling film and allow to prove for 1 hour. When ready, transfer the dough onto a surface lightly dusted with semolina and roll to 2mm thick. Cut into 6 cm discs, place on a lined baking tray with baking paper, prick the centre with a fork and bake in a preheated oven at 200°C until galletti are dry and browned.
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