Say goodbye to salty crisps! With zucchini and cashew nut spread from Clémence Roquefort, avocado hummus from Karen Chevallier and cream of candied tomatoes, crackers and fresh cheese from Mélanie Martin, three of the authors of the collective work Veggie. 500 vegetarian recipes to enjoy every day (Practical hatchet, illustrations by Agathe Troussel, 384 pages, 19.95 euros), the aperitif will be good and beautiful!
Zucchini and cashew nut spread
For 1 small bowl
Preparation: 15 minutes
Cooking: 10 minutes
Material: Blender
Ingredients :
- 1 shallot
- 1 small zucchini
- 1 teaspoon olive oil
- 2 tbsp. tablespoon cashew nut puree
- ½ lime
- ½ tsp. turmeric
- 1 tbsp. gomasio coffee
- 20g cashew nuts
- fleur de sel, ground pepper
Peel and mince the shallot. Wash and cut the zucchini into small cubes. Sauté the zucchini and shallot in olive oil for about 10 minutes until the zucchini is tender.
Place the cashew nut puree and the juice of half a lime in the bowl of a blender. Add the cooked zucchini and turmeric, gomasio and pepper. Blend until smooth.
Then add the cashew nuts and mix briefly so that there are some pieces left.
Pour the mixture into a bowl and sprinkle with fleur de sel. Enjoy with crackers, breadsticks or simply spread on bread.
Avocado Hummus
For 4 people
Preparation: 10 minutes
Ingredients :
- 200g cooked chickpeas
- 1 ripe avocado
- 5 cl of lemon juice
- 1 clove of garlic
- 1 tbsp. tahini
- 3 cl of olive oil
- 2 pinches of salt
In the bowl of a blender, place the chickpeas.
Peel the avocado, cut it in half, remove the pit and add the flesh to the blender.
Pour over the lemon juice and salt. Peel the garlic clove, degerminate it and add it to the blender.
Finally, add the tahini and olive oil before blending for 1 minute at full power. Add water if you want a less firm consistency.
Tip: enjoy on Lebanese bread.
Confit tomato cream, crackers and cream cheese
For 4 people
Preparation: 15 minutes
Cooking: 1 hour
Refrigeration: 2 hours
Material: baking sheet, parchment paper
Ingredients :
- 500g cocktail tomatoes
- 1 red pepper
- 1 good tablespoon of brown sugar
- 2 pinches of Espelette pepper
- 4 sprigs of thyme
- ½ tsp. tablespoons white balsamic vinegar
- 4 large seed crackers
- 100g fresh cheese
- 1 drizzle of olive oil
- fleur de sel, ground pepper
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