- White beans (400 g)
For the hummus:
- Garlic (1 clove)
- Salt (1 pinch)
- Lemon juice (½ lemon)
- Water (½ glass)
- Cumin (½ teaspoon)
- Tahini (2 tablespoons)
For the tapenade or black olive pate:
- Black olives (150 g)
- Canned anchovies (4 pcs)
- Garlic (2 cloves)
- Capers in vinegar (1 tablespoon)
First of all, soak the beans for 12 hours the night before. We cook from cold water with a little oil and salt over low heat, without boiling. They will be ready after 40 minutes. Set aside.
For the hummus, we grind the beans with all the ingredients for the hummus and we will have it ready in 5 minutes.
For the tapenade, we crush all the ingredients, when it is well crushed, we add the olive oil little by little until it emulsifies and we finish with black pepper and the zest of a lemon.
Finally, place the hummus in a bowl, open a can of sardines and place them on top. We put a little bit of our black olive pate, a piparra, which, by the way, we can make a tempura that will look great, or a small piece of puff pastry with aromatic herbs such as thyme, rosemary…
Photo and recipe: Silvia Ambrós