Chocolate and corn “burrito” with bean hummus, sweet and sour zucchini
Dough
400 g | flour |
4g | baking powder (2 tsp) |
5g | salt |
10g | oil |
80g | corn |
80g | grated chocolate |
200ml | water |
oil for frying |
- Place all the ingredients in a mixing bowl and work to a dough.
- Cover and let sit for 45 minutes.
- Roll out thinly with a rolling pin, then cut out 12 circles with a round cookie cutter approx. 5 cm in diameter.
- Heat some oil in a non-stick frying pan and fry the dough balls.
Bean Hummus
340 g | cooked kidney beans |
30g | onions |
30g | oil |
60g | zucchini, chopped small |
120g | tomatoes, chopped small |
80g | salt, pepper |
- Heat the oil in a pan and sauté the tomatoes and onions.
- Add the beans and briefly continue to sauté, then season with salt and pepper.
- Put everything into a measuring jug and use a hand blender to mix to a purée.
Zucchini
4 | Zucchini |
- Use a potato peeler to cut 2 zucchini into thin slices.
- Spread these with hummus and roll them up.
- Leave to rest for a short time then cut them into thin rolls.
25g | vinegar |
1g | salt |
15g | sugar |
1 | bay leaf |
1 | clove |
40g | water |
- Dice the remaining zucchini.
- In a pan, bring the sugar, vinegar, salt, water, and other ingredients briefly to a boil, then add the diced zucchini and allow to steep.
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