In a mixer, blend the red beans with grated Grana Padano, a drizzle of extra virgin olive oil, 1 teaspoon of tahina, the juice of 1 lemon, a pinch of paprika, salt and pepper. Purée everything until the mixture is soft and has no lumps, adding warm water as necessary.
Toast the rye bread and spread this red bean hummus on top. Garnish with cooked red beans, chives and a drizzle of extra virgin olive oil.
Easy
4 people
15 min
WHITE SANGRIA
Ingredients
1 litre apple juice
150 ml ginger beer
seasonal fresh fruit
1 bunch fresh mint leaves
lemon
Preparation
Slice the fruit (for example, apples and pineapple) and transfer to a large carafe. Add the apple juice and ginger beer and stir.
Refrigerate for a couple hours.
Serve the white sangria with lemon slices and mint leaves.