Preparation time: 15 min
House’s own hummus
1 tbsp (= 265g) chickpeas
50 g roasted sesame seeds
1 garlic clove
1/4 pound fresh coriander
1/4 pound fresh parsley
2 dl olive oil
1 teaspoon salt
1/2 teaspoon allspice crumbs
juice of half a lemon
- Rinse the chickpeas with cold water. Drain well.
- Roast the sesame seeds in a dry pan until they are golden brown.
- Add all the ingredients to the blender except the olive oil and lemon juice.
- Turn on the blender and let it run at full power for a while so that the mixture begins to form a paste.
- Slowly add the olive oil and lemon juice while the machine is still running.
- Serve with Rye Chips.
BBQ crème
225 g crème fraîche (vegan)
75 g barbeque sauce, to taste (vegan)
1 tomato, seeds removed, diced
2 drops of tabasco
1 teaspoon cheese cumin, ground
- Whisk the crème fraîche lightly.
- Mix the other ingredients into the crème fraîche, lifting lightly.
- Serve with Rye Chips.
Pumpkin-coriander mousse
250 g of roasted musk pumpkin
1/4 pound fresh coriander
1/2 teaspoon salt
1/2 teaspoon black peppercorns
1/4 pod of red chilli
1/4 dl of lemon juice
For roasting pumpkins: rapeseed oil, black peppercorns and salt
- Preheat oven to +200 C. Peel a pumpkin. Remove the seeds and block the pumpkin into approx. 5 × 5 cm blocks. Place the pumpkin slices on the baking sheet. Sprinkle rapeseed oil on top of the blocks. Lightly put salt and black pepper on top of the blocks. Roast the blocks in the oven for about 30-40 minutes until they have a light toasted color and have softened.
- Cut the chili lengthwise and remove the seeds.
- Put all the ingredients in the blender except the lemon juice.
- Turn on the Blender and let it run for a while at full power so that the mixture begins to form a paste.
- Add the lemon juice while the machine is still running slowly.
- Serve with Rye Chips.
These recipes were designed by Chef Arto Rastas
