KitchenRecipes

The easy Italian aperitivo that beats the heat

Here in Italy, aperitivo time is the signature of summer. In fact, it even takes over dinner once it gets really hot!

So, instead of a hearty dinner, beat the heat with the easy recipe below. Just add sliced raw, homegrown veggies and a splash of lemon. Buon appetito!

Ingredients (serves 8)

For the crackers

1 cup flaxseeds

1/2 cup raw cashews

1/2 cup aquafaba (water found in canned chickpeas)

1/2 cup water

1 tbsp EVOO

A dash of salt

For the hummus

1 cup white beans

1/4 cup aquafaba

1 tbsp water

1 tbsp EVOO

1 clove of garlic

A dash of salt

Prep time

5 minutes

Cooking time

25 minutes

Total time (prepping +cooking)

30 minutes

Method

For the crackers

  • Heat your oven to 165 C (about 330 F).
  • Put the cracker ingredients in a blender and blend on high speed for 2 minutes, until a paste forms.
  • Spread the paste on a parchment paper-covered baking sheet with a spatula, trying to keep the cracker height as even as possible. Do not wash the blender.
  • Cut the paste with a wet knife to form the crackers.
  • Place the baking sheet on the top rack in your oven.
  • Bake for 25 minutes. Once ready, let your crackers cool before serving them.

For the hummus

  • While your crackers are baking, blend all of the ingredients for the hummus on high speed for 3 minutes. You don’t need to peel the garlic.
  • Once a spread consistency is reached, empty the blender with a spatula into a large bowl.
  • If you are not serving the hummus within the hour, cover the bowl with plastic wrap and refrigerate.
  • Remove the dip from the fridge about 30 minutes before you are ready to serve it.
  • Garnish with mint, basil and chives.

Of special notice

 

Michelle Calcatelli

Michelle Calcatelli

Planter-in-Chief

Hi there! My name is Michelle. I’m an American living in Italy, mom of two girls, a lover of travel, music and good food shared with loved ones. I am a freelance grant writer and a former agricultural development practitioner, having worked mostly in rural Africa for 18 years. I look forward to creating a space here – with your help – where we can exchange dreams, ideas and kindness to start shaping a better tomorrow.

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