We are back from Scotland! I have been sharing photos of the places we have visited and the restaurants we have been to in Instagram Stories, but yes If you prefer, I can share them on the Instagram of a lifetime so that they are not deleted. What do you think? I don’t know very well whether to limit the account to sharing the new recipes from the blog or whether to publish more things about our trips or the day to day. I would very much appreciate your opinion.
Ingredientes
Scale
- 2 dientes de ajo
- 4 cucharadas de tahini
- 1/4 taza de agua (65 ml)
- 1/2 cucharadita de sal
- Un puñado de perejil fresco
- 1 pan, nosotros usamos un pan de espelta de 270 g (10 oz)
- Parmesano vegano al gusto (opcional)
Instructions
- Preheat the oven to 200º C or 400ºF .
- In a food processor or blender, add all the ingredients except the bread and vegan Parmesan and blend for a few seconds.
- Cut the bread lengthwise and spread the previous mixture on the two pieces.
- Bake on a baking tray for about 10 minutes or until bread browns.
- Sprinkle vegan Parmesan on top, chop and serve.
- You can reheat the bread, although it is also very tasty cold. The ideal is to drink it freshly made.
Notes
Recipe adapted from Laura in the kitchen.
