Tandoori omelet with spinach
Easy recipe for omelet with spinach and our Tandoori spice oil. The spice oil based on virgin sesame seed oil adds a mild pungency and garlic aroma to the omelet.
15 minHummus with beechnut oil Recipe
10 min
Servings
4
Servings
Go to recipe:
Ingredients
Amount
Ingredient
400 g
canned chickpeas
2
cloves of garlic
3 EL
sesame paste / tahin
3 EL
vegetable broth
2 EL
lime juice
coriander
3 EL
Preparation
Drain chickpeas through a sieve and allow to drip. Peel the garlic. Melt Ras el Hanout coconut spice oil in a pan for two minutes.\r\nMix chickpeas, garlic, sesame paste, vegetable broth, lime juice and the melted Ras el Hanout coconut spice oil in a blender to a smooth mixture. Garnish with fresh coriander and beechnut oil. Serve with pita bread on the side.
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