APERITIVO with hummus and crackers
It's the time of the day that many prefer, the moment to release tension, forget about work, and prepare for an evening of relaxation with the people we love. It's not for nothing that in bars they call it "happy hour". Once, even in ancient Greece, the term "aperitivo" referred exclusively to the drink "that opens" the appetite, to be consumed before the evening meal. Today, we extend the moment of carelessness for as long as possible, with trays full of taste and color. There are quicker aperitivo, to be consumed standing or before moving to the table, and slower ones, so lavish that they turn into real dinners.
Our versatile and fun idea can embellish a buffet, accompany a game night during parties or become your favorite snack. However, with the addition of a few simple ingredients, it gladly takes on the role of the absolute protagonist. The enveloping creaminess of hummus, the crispness of our crackers: a contrast that becomes harmony, made even more irresistible by the rainbow of shades that will color the table. A recipe that you can personalize by adding your favorite ingredient, as if it were your signature on a greeting card. Or on a love letter.
Preparation time: 20 minutes
Servings: 8-10 people
Ingredients
For classic Hummus:
230 g of drained cooked chickpeas
30 g of tahini
30 g of extra virgin olive oil
20 g of lemon juice
1- 2 garlic cloves
1/2 teaspoon of curry
3 tablespoons of water
A pinch of salt
To garnish classic hummus:
Sweet paprika
Mixed sesame seeds
Extra virgin olive oil
For carrot hummus:
180 g of carrots (net of waste)
230 g of cannellini beans
30 g of tahini
30 g of extra virgin olive oil
20 g of lemon juice
1- 2 garlic cloves
1/2 teaspoon of curry
3 tablespoons of water
A pinch of salt
To garnish carrot hummus:
Black sesame seeds
Extra virgin olive oil
For pea and pistachio hummus:
250g of cooked peas
30 g of tahini
30 g of extra virgin olive oil
20 g of lemon juice
1- 2 garlic cloves
1/2 teaspoon of curry
3 tablespoons of water
A pinch of salt
To garnish pea and pistachio hummus:
Chopped pistachios
Fresh parsley
Sesame seeds
Extra virgin olive oil
Pairings:
Cracker in 5 flavors by Emilia Food Love (multigrain, sesame, tomato and oregano, turmeric and poppy seeds, olive oil)
Vegetable mix in oil by Emilia Food Love
Cured salami
Olives
Method
- First, heat a drizzle of oil in a pan with a clove of garlic, then add the sliced carrots, letting them brown slightly. Add 50 ml (1.7 fl. oz) of water and leave covered for the first 10 minutes, then remove the lid and continue cooking until the carrots are tender.
- Proceed with the hummus: place all the ingredients for the classic hummus in a food processor and blend at high speed (if necessary, add a little water at a time until you reach the desired consistency: thick but soft). Pour the classic hummus into a serving bowl and garnish the surface with sweet paprika, mixed sesame seeds, and a drizzle of oil.
- At this point - still in the food processor, without the need to wash it - proceed with the carrot hummus: put in all the ingredients, including the carrots already cooked with garlic, and process in the same way as the previous hummus. Pour into another bowl and garnish with a few slices of carrot you have set aside, black sesame seeds, and a drizzle of oil.
- Following the same process, prepare the pea and pistachio variant, garnishing it with chopped pistachios, parsley leaves, sesame seeds, and a drizzle of oil.
- Set the table for your colorful aperitivo with the three hummus varieties, crackers by Emilia Food Love, and other delicious combinations such as Vegetable Mix in Oil (Giardiniera) by Emilia Food Love, flavorful cold cuts (for example, a good cured salami), and mixed olives.
Tip
For an even more unforgettable aperitivo, we recommend adding a tasting of Parmigiano Reggiano by Emilia Food Love, for example our Tris Parmigiano Reggiano DOP (18, 24 and 36 months).
Also in Cookbook
BUN with vegetable sauce, pecorino cheese, Parma ham and eggplant in oil
Whether it originated in Oklahoma in the late 1800s or in the heart of Kansas at the turn of the last century, the hamburger bun has quickly become an icon around the world. Soft and sweet, with its unmistakable amber color, the bun knows how to be the star of a fast food table as well as a gourmet restaurant.
Our bun with vegetable sauce, pecorino cheese, Parma ham and eggplant in oil is suitable for every season and every occasion. Delicious, colorful, and wholesome, it doesn’t need a side dish—but feel free to add your favorite one to make it truly unique.
PAN PIZZA with peppers and cherry tomatoes
So many ways to define it, but only one unforgettable taste. Pan pizza, known as padellino pizza, or Piedmontese pan pizza, is unmistakable with its round shape, crispy crust, and soft, fluffy dough. Born in Piedmont, it has reached every corner of the globe—and it’s not stopping anytime soon.
Our pan pizza with peppers and cherry tomatoes is easy to prepare. We’ve got the base covered; all that’s left for you is to add the fresh toppings and enjoy every delicious bite.
AUTUMN BRUSCHETTA with extra virgin olive oil
Rustic and with humble origins, it tells a story of necessity and sharing. It is said that bruschetta was born from the need to make bread last when it was scarce, but today, it's one of the most beloved and versatile appetizers.
A dish for all ages, all tastes, and all seasons, but we imagine it with the colors, flavors and atmosphere of autumn.
