TACOS WITH CHICKPEA HUMMUS AND SHRIMPS

TACOS WITH CHICKPEA HUMMUS AND SHRIMPS

(for 4 people)

INGREDIENTS:

• 4 Corn tortillas
• 280g of Amìo’s dried chickpeas
• 4 spoons of tahini
• 2 cloves of garlic
• 2 spoons of lemon juice
• 10 cherry tomatoes
• 12 shrimps
• 1 hot pepper
• 1 avocado
• 4 radishes
• 1 plain yogurt
• ½ cucumber
• 200g of mixed green and red cabbage
• 1 lime
• Salt and pepper q.s.
• Extra virgin olive oil
• Vinegar
• Fresh parsley

PROCEDURE

1. The night before the preparation, soak the chickpeas in cold water for 12 hours, then rinse them under tap water and put them in a pot with about ½ liter of water for every 100g of product, bring to the boil before covering, then simmer for 55/60 minutes, salting at the end only, with a teaspoon of rock salt.
2. Prepare the hummus by putting the boiled chickpeas into a mixer (put some of them aside to decorate the tacos), the garlic cloves, 1 pinch of salt, 2 spoons of lemon juice and 4 spoons of extra virgin olive oil, start to blend, adding a little bit of water at a time until you get a creamy consistency. Put aside.
3. Thinly cut the green and the red cabbage, then dress it with salt, pepper, oil and vinegar.
4. Cut the avocado in half, peel it, cut it in slices and moisten them with some lime or lemon juice, not to let them turn black. Cut the radishes in thin slices and the tomatoes in half.
5. Take the yogurt and flavor it with a pinch of salt, a little bit of oil, some thinly chopped hot pepper to taste and half a grated cucumber.
6. In a pan, heat a spoon of extra virgin olive oil up and quickly cook the shrimps with open flame, just a few seconds for each side.
7. Compose the tacos by spreading the hummus on the tortillas, then adding the sliced avocado, the radishes, tomatoes, the cabbage salad, the shrimps, some fresh parsley, a few chickpeas, a little bit of lime juice and some cucumber yogurt flakes.