Today we offer you a perfect "garden" to prepare in spring, perhaps even on Mother's Day 😊
Have you ever thought about it? Not to give real flowers, but flowers to eat?
So why not choose this special garden? 😉
Prepared with a Pistachio Pesto hummus, crunchy vegetables and then aromas and edible flowers 🌼💚
Let's find out together how to make it:
Ingredients for 3-4 gardens
For the hummus:
230 g of drained chickpeas ready for use
2 tablespoons of Sciara "Oro" Pistachio Pesto
2 tablespoons of tahini
2 tablespoons cooked peas
1 teaspoon of balsamic vinegar cream
the juice of half a lemon
a pinch of salt and pepper.
For the vegetables:
200 g of peas
2 carrots
150 g of broccoli florets
a dozen asparagus spears
a handful of champignon mushrooms
a couple of radishes
flowers and herbs to decorate: daisies, wild garlic, dandelion, marjoram…
Preparation
In a saucepan, cook the peas in the vegetable broth. Drain them crunchy. Set aside half for decoration. The other half will go for hummus. Keep the cooking water from the peas.
In a pan, blanch the asparagus tips and broccoli florets for a few minutes in a little water with a pinch of salt and pepper.
Prepare the hummus: combine all the ingredients in a tall container, including the Pistachio Pesto , add a couple of tablespoons of the pea broth and blend until you get a smooth cream.
Assemble the gardens: make a first layer of hummus, and then decorate with the crunchy vegetables, the carrots cut into thin strands, the sliced radishes, the mushrooms, the flowers and the herbs.
Long live Spring... and long live mom! 🌼💚
