shepherd's cheese
Loaded houmous platter with home-made beetroot houmous, vegetables and white cheese topping
Incredients
- 400g
- chickpeas
- 200g
- beetroot, vacuum-packed
- 1
- clove of garlic
- 0,5
- organic lemon
- 1tsp
- tahini
- 1tsp
- fleur de sel
- 2tbsp
- olive oil
- 200g
- cherry tomatoes
- 2
- small cucumbers
- 1
- pack GAZİ White Cheese
- 150g
- black olives
- Parsley
- a little water
- Bread to serve
Description
Drain the chickpeas, then place in the mixer with the beetroot, garlic, lemon, tahini and olive oil and blend to a smooth, creamy paste. If the houmous is too thick, add a little water. Finally, season to taste with a little salt. Cut the vegetables into small pieces and use the mandolin to cut the cucumber into thin strips. Crumble GAZİ White Cheese by hand. Arrange everything on a platter and garnish with olive oil and fresh herbs.
