Who said that with simple ingredients it is not possible to make a gourmet dish?
Chef Simone Salvini of Funny Veg Academy brings us a red bean hummus, with crunchy bean crackers and almond milk froth-a combination of textures and flavors that brings out the simplicity of red beans and the delicacy of almond milk to the fullest.
Red bean and sunflower seed crackers are wafer-thin sheets of yeast-free flour that are light and easy to make. Their crunchiness makes them perfect for any combination, from the most classic to the most creative!
Read on to discover the chef’s dish!
Ingredients for 4 people
For the crackers
- 200 g. type 2 Nutridea flour
- 85 g. red bean puree
- 85 g. water or vegetable drink
- 30 g. corn oil
- 30 g. sunflower seeds
- 6 g. lemon peel
- 5 g. fennel seeds
- 4 g. halls
- Type 2 flour for dusting the work surface
For the hummus and mousse
- 375 g. cooked red beans
- 10 g. lemon juice
- Corn oil
- Spicy oil
- Smoked paprika
- Taste and Color Red
- 200 g. natural almond milk
- Edible herbs and flowers for decoration
Preparation
Red bean crackers
Soak red beans overnight ; drain and cook them in plenty of water for about 50 minutes. Add salt only at the end of cooking.
Start by preparing the bean puree: strain the cooked red beans in the classic way. There is no need to add water or other liquid.
Put the flour together with the salt and fennel seeds in a bowl. Coarsely chop the lemon peel and sunflower seeds and add them to the flour. Pour the bean puree, the liquid part and the corn oil into the glass of an immersion blender and blend them together.
Add the resulting mixture to the flour and knead with your hands for a few minutes. Make a ball and line it with plastic wrap. Let it rest for at least 1 hour at room temperature.
After an hour has passed, roll out the dough with a wooden rolling pin, helping yourself with flour, until you have a very thin sheet. Cut the dough into regular rectangles measuring 10 x 7 cm and lay them on a baking sheet, preferably nonstick.
Bake in the oven at 180° C for 4 to 5 minutes.
Let the crackers cool before serving them.
Bean hummus and almond mousse
Soak red beans overnight; drain and cook them in plenty of water for about 50 minutes. Add salt only at the end of cooking.
Drain the beans well, keep about 10 g. aside, and blend the remainder until smooth. Season with lemon juice, corn oil, drops of hot oil and smoked paprika. Correct for salt if necessary.
Add Gusto and Color Red powder to our preparation to brighten the natural color of the two ingredients. Keep the preparation in the refrigerator to rest a few hours.
At this point you can move on to the mousse. Whisk 100 g of natural almond milk with 10 g of cooked red beans until smooth. Pass through a fine sieve and season with evo oil and salt and a pinch of ginger powder. Heat slightly and whip with an immersion blender until a fluffy, stable froth is created. Hold it to rest for a few minutes.
Lay quenelles of bean hummus on the bottom of plates; alternate with crackers. Finish with almond milk clouds, herbs and flowers.
