Ingredients (serves 6) :
1/2 bunch radishes
12 baby carrots
1 cucumber
1 red bell pepper, 1 yellow bell pepper
3 garlic cloves
300g chickpeas, drained
2 tablespoons olive oil
1 tablespoon almond purée
Salt and freshly ground pepper
Recipe:
In the bowl of a blender, blend the garlic, chickpeas, oil, salt and pepper. Add the almond purée, mix, adjust the seasoning if necessary and chill.
Scrape carrots. Wash radishes. Wash the peppers and cucumber and cut into strips.
Fill 6 verrines with hummus. Dip the crudités into the hummus and garnish with fresh herbs or a few slices of radish. Serve chilled.
