Ingredients
SERVES 4
– 450 g cicerchia
– 3 kombu algae
– 3 bay leaves
– 1 tbsp. tahini
– ½ lemon juiced
– smoked salt to taste
– fresh marjoram to taste
– 1 tbsp. of curry
– white and black sesame to garnish
Directions
Soak the cicerchia for 2 hours in cold water, then rinse, drain and cook the cicerchia along with kombu algae and bay leaves for ab. 40-50 minutes in abundant water. Once the cicerchia is cooked, drain and place it in a bowl along with a couple of cups of its cooking water. At this point, add in tahini, lemon juice, smoked salt, marjoram, curry and a little sesame. Blend all of the ingredients with an immersion blender until obtaining a smooth creamy texture. Sprinkle with some sesame on top. Serve with toasted bread slices or raw vegetables on the side.
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