Burrata with sauteed grapes and hummus
- 15'
- Easy
- 8
- Execution
Ingredients
- 400 g chickpeas, canned (240 g drained)
- 4-5 tablespoon(s) olive oil
- 1 clove(s) of garlic
- lemon juice, from 1/2 lemon
- ½ teaspoon(s) cumin
- 2-3 tablespoon(s) tahini
- salt
- pepper
For the pitas
- 3 pita breads, corn
- 2-3 tablespoon(s) olive oil
- 1 pinch chili flakes
- salt
- pepper
For the grapes
- 500 g grapes
- 2 tablespoon(s) vinegar, white wine
- 3 tablespoon(s) olive oil
- 1 clove(s) of garlic
- 1 teaspoon(s) chili flakes, mild
- 2 tablespoon(s) honey
- salt
- pepper
For the burrata
- 250 g burrata cheese
- 1 tablespoon(s) olive oil
- thyme
- salt
- pepper, freshly ground
PRODUCTS USED
Execution
Place a sieve into a bowl and drain the chickpeas, reserving a little of the water from the can for later.
Put the olive oil, garlic, salt, and pepper into a chopper blender, and beat them well until the garlic is mashed.
Add the chickpeas, lemon juice, and cumin, and beat again until the chickpeas are mashed. (If the mixture is too thick and lumpy, add a little of the water from the can and beat the mixture for a few more seconds.)
Add the tahini and beat again.
Transfer the hummus to a bowl, put it on a platter, and set it aside.
For the pitas
Preheat the oven to 170°C (340°F) set to fan.
Line a baking pan with parchment paper.
Stack the pitas on a cutting board, cut them into 8 triangle pieces, and transfer them to the baking pan.
Add the olive oil, chili flakes, salt, and pepper, and mix them with your hands to spread the seasoning everywhere.
Put the pan in the oven and bake the pitas for 10-12 minutes. (Every 3-4 minutes, mix the pitas to bake them evenly.)
Remove the pan from the oven and transfer half of the pitas to the platter.
For the grapes
Put the whole grape bunches into an airtight food storage bag.
Add the garlic, salt, pepper, vinegar, olive oil, chili flakes, and honey.
Remove the air from the bag by squeezing it with your fingers, and then seal it well.
Refrigerate the grapes for 6-12 hours and every 1-2 hours, turn the food storage bag over.
Place a frying pan over high heat and let it heat up well.
Transfer the grapes to the pan and sauté them for about 1 minute on each side.
Pour the leftover marinade from the bag into the pan, and leave it on the heat for a few seconds to caramelize.
Transfer the sauteed grapes to the platter.
For the burrata
Place the burrata cheese on the platter and gently open it up in the middle with your fingers.
Add the olive oil, salt, thyme, and pepper, and serve.