Vegetable spreads, beetroot, sweet potato and peas

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Vegetable spreads, beetroot, sweet potato and peas

Ingredients

Pea & Avocado spread

  • 250g Ardo garden peas puree portions
  • 150g Ardo Avocado halves
  • 50g  ArdoCannellini beans
  • 2tbls mint
  • 1 tbls garlic finely chopped
  • 50ml extraa virgin olive oil
  • Juice of 1/2 lemon
  • Pepper & salt
  • Water to texture

 

Beet bacon & red kidney spread

  • 250g Diced Beetroot Ardo
  • 250g Beet bacon Ardo
  • 100g Red kidney beans Ardo
  • 100g Greek yoghurt
  • Extra virgin olive oil
  • Juice & zest of 1/2 lemon
  • 2 tbls tahini paste
  • 1 tbls red wine vinegar
  • Peper & salt to taste
  • Water for texture

 

Sweet potato & carrot hummus

 

  • 250g Sweet potatoes Ardo
  • 250 Carrot puree portions Ardo
  • 100g Chick peas Ardo
  • 2 teaspoons garlic finely chopped
  • 50ml extra virgin oilve oil
  • 3 tbls Tahini
  • 1 teaspoon cummin powder
  • 1/2 teaspoon smoked paprika powder
  • 1/2 teaspoon coriander powder
  • Juice & zest of 1/2 lemon
  • Pepper & salt
  • Water to texture

 

 

Allergens

Lactose Sesame Sulphite

Preparation

Pea & Avocado spread

  1. Defrost the peas & kidney beans in boiling water, drain & cool down.
  2. Defrost the avocado and cut in smaller pieces
  3. Blend first garlic with oil till puree, after this with all ingredients till smooth & creamy.
  4. Season of with salt & pepper to taste, add a drop of water if texture is too solid.

 

Beet bacon & red kidney spread

  1. Blanch or steam the beetroot cubes for about 5min. Drain & cool down.
  2. Bake the beet bacon for about 8 min on 180°C in an oven evenly spread and let cool down.
  3. Defrost the red kidney beans in boiling water, drain & cool down.
  4. Blend all ingredients together till smooth consistency.
  5. Season with pepper & salt to taste, add a drop of water if texture is to solid.

 

Sweet potato & carrot hummus

  1. Steam or blanch the sweet potato cubes & chickpeas for about 8 minutes, drain of and cool.
  2. Defrost the carrot puree
  3. Blend first garlic & spices with oil till puree, after this with all ingredients till smooth & creamy.
  4. Season with salt & pepper to taste. Add a drop of water if texture is too solid

Ardo products used in this recipe