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Hummus mousse

Hummus mousse with Mediterranean vegetables

hummus

Ingredients

Hummus mousse

300 g Debic Cream Plus Mascarpone

200 g hummus

Mediterranean vegetables

100 g brunoise of yellow pepper

100 g brunoise of zucchini

100 g brunoise of eggplant

100 g brunoise of red pepper

200 ml Debic Roast & Fry

Garnish

Beetroot shoots

Preparation

Hummus mousse

Whisk the Debic Cream Plus Mascarpone. Mix in the hummus and transfer it to a piping bag.

Store in the refrigerator.

Fry the brunoise of each vegetable separately in the Debic Roast & Fry and divide into layers over the glasses.

Put the hummus mousse over the brunoise in the glasses. Finish with the beetroot shoots.

Finishing touch

This dish is a great vegetarian amuse or even a starter. Serve a crispy toast or grissini to top it off.

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