Today’s appetizer recipe. Roasted peanuts and chickpeas chickpeas

Already last summer, Elise Lambert shared the recipes, which she posts on her Instagram account (@cookingwithE), with readers from Est Républicain. Return this summer with gourmet suggestions for appetizers. To share without moderation.

Here’s a peanut-twisted hummus that’s simple, surprising, quick and cheap. Shopping: 100 grams of roasted, unsalted peanuts. 1 garlic clove, 1 jar of chickpeas, 60 grams of lemon juice, 100 grams of water, 25 grams of olive oil, salt and pepper. Quantity: two small bowls.

Elise’s recipe video

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Grind the peanuts until you get a kind of butter. Add all other ingredients, and mix again. Scrape the sides of the blender regularly with a spoon. Adjust the amount of water according to the desired consistency. We can add a little cumin, the duo of peanuts and cumin works well. Now, it’s ready.

To keep up with the topic, why not serve roasted chickpeas with spices at the same time. Same simplicity, same speed and same beautiful side. On the shopping side: 1 can of chickpeas, 1 tablespoon of olive oil, half a teaspoon of paprika, curry, cumin, salt and pepper. Pour the drained chickpeas into a bowl, add the olive oil and spices and mix. Transfer everything to a plate, bake for 10 minutes in the grill mode. Serve it hot or cold.

Follow Elise and her recipes on Instagram

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