Chick pea, beet and Grana Padano hummus, crusty bread, served with Moscow Mule
Ingredients240 g precooked chick peas
400 g cooked beetroots
100 g grated Grana Padano
100 g sandwich bread
1 tablespoon tahini
extra virgin olive oil
PreparationBlend the chick peas and chopped beets in a mixer with the lemon juice, the tahini, some grated Grana Padano and a tablespoon of olive oil.
Purée everything until the mixture is smooth and creamy. Add some warm water if required.
Cut the bread into slices and toast until golden.
Serve the hummus with a drizzle of olive oil and a sprinkle of grated Grana Padano.
Serve with Moscow Mule.
MOSCOW MULE4.5 cl vodka
12 cl ginger beer
0.5 cl fresh lime juice
1 slice of lime
Fill a copper mug with ice, add the vodka, ginger beer and lime juice.
Serve with a slice of lime and ginger.