{"id":31333,"date":"2025-04-24T13:00:59","date_gmt":"2025-04-24T11:00:59","guid":{"rendered":"https:\/\/bud.nl\/?post_type=avada_portfolio&p=31333"},"modified":"2025-04-24T13:23:08","modified_gmt":"2025-04-24T11:23:08","slug":"kaki-hummus-and-physalis-crostini-with-a-kick","status":"publish","type":"avada_portfolio","link":"https:\/\/bud.nl\/en\/recept\/kaki-hummus-and-physalis-crostini-with-a-kick\/","title":{"rendered":"Kaki hummus and Physalis crostini with a kick"},"content":{"rendered":"

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<\/i><\/div>12 crostini’s<\/span><\/span><\/p>\n
<\/i><\/div>20 minutes<\/span><\/span><\/div>\n<\/div>
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12 slices of baguette<\/p>\n

Olive oil (to sprinkle)<\/p>\n

A pinch of sea salt<\/p>\n

250g ricotta<\/p>\n

3-4 tbsp. lemon juice <\/p>\n

2 tsp lemon zest<\/p>\n

Salt and pepper to taste<\/p>\n

2 tbsp. honey <\/p>\n

Chili flakes to taste<\/p>\n

8-10 physalis, peeled and halved<\/p>\n

Fresh mint for garnish<\/p>\n<\/div>

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<\/i><\/div>4 persons<\/span><\/span><\/p>\n
<\/i><\/div>20 minutes<\/span><\/span><\/div>\n<\/div>
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1 can chickpeas (400g drained and rinsed)<\/p>\n

1 ripe kaki (sliced)<\/p>\n

1 clove garlic<\/p>\n

2 tbsp. tahin <\/p>\n

1 tbsp. lemon juice <\/p>\n

1 tsp. cumin powder <\/p>\n

1 tsp. cayenne pepper to taste <\/p>\n

Salt to taste<\/p>\n

2-3 tbsp. olive oil to taste<\/p>\n

Sriracha to taste<\/p>\n

200g mini carrots<\/p>\n

2 tbsp. pomegranate seeds <\/p>\n

2 tbsp. pistachios (unsalted and finely chopped) <\/p>\n

Fresh mint for garnish<\/p>\n<\/div>

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Kaki hummus and Physalis crostini with a kick<\/h1><\/div>
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Crostini’s met whipped citroen-ricotta, hot honey en physalis<\/strong><\/p>\n

Crostini’s:
\nPreheat the oven to 180\u00b0C. Place the slices on a baking sheet and drizzle with olive oil and a pinch of sea salt. Toast the bread slices for about 10 minutes until golden brown and crispy. Let them cool slightly. <\/p>\n

Whipped lemon-ricotta:
\nPlace the ricotta, lemon juice, lemon zest and a pinch of salt and pepper in a blender or use an immersion blender. Blend for about 1-2 minutes until the mixture is creamy and fluffy. <\/p>\n

Hot honey:
\nHeat the honey in a small pan and stir in the chili flakes. Remove from heat and let it infuse for a moment. <\/p>\n

Generously spread the whipped lemon-ricotta on each crostini. Place the physalis on top an drizzle some hot honey over it. Garnish with a mint leaf and sprinkle some lemon zest on top for the finishing touch.<\/p>\n<\/div>

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Mini carrots with spicy kaki hummus, pomegranate seeds and pistachios<\/strong><\/p>\n

Kaki hummus:
\nPlace the chickpeas, kaki, tahini, garlic, lemon juice, cumin, cayenne pepper, salt and sriracha in a blender and blend until smooth. While blending, add olive oil and, if needed, a bit of water for a creamy texture. Taste and adjust the spices as desired. <\/p>\n

Spread the kaki hummus with a spoon or spatula onto a large plate or wooden board in sweeping motions. Decorate with pomegranate seeds, mint and pistachios. Serve the mini carrotes on the side and enjoy!<\/p>\n<\/div>

\"Bites<\/span><\/div>
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– FRUIT<\/strong> <\/span><\/h4>\n<\/div>

Physalis<\/span><\/h3>\n

Physalis is an beautiful berry encased in a papery husk. This makes the fruit look much like a paper lantern. The berry is golden-yellow and consists of tiny, soft edible seeds. The flavour can be described as sweet-sour. <\/p>\n<\/div>

READ MORE<\/span><\/a><\/div>
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\u2014<\/strong> VEGETABLES <\/span><\/h4>\n<\/div>

Mini carrot<\/span><\/h3>\n

Mini carrots are available in a variety of colours, such as orange, purple and yellow. It is a root vegetable that grows under the ground. You can recognize the carrot by the elongated, round stem which is about 10 to 12 centimetres long. Mini carrots have a sweet taste and a crunchy texture. <\/p>\n<\/div>

READ MORE<\/span><\/a><\/div>
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– FRUIT<\/strong><\/span><\/h4>\n<\/div>

Kaki<\/span><\/h3>\n

Kaki is a cheerful orange fruit with sweet, juicy flesh and a fairly firm skin. In appearance, kaki fruit look a bit like orange tomatoes, but with a taste that is like an apricot or mango. <\/p>\n<\/div>

READ MORE<\/span><\/a><\/div>
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More recipes<\/h3>\n<\/div>
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