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Chick - pea and fröknäcke with white bönhummus and grönkålspesto

Mix all the dry ingredients in a bowl. Boil water and oil, beat it over the dry mixture and mix well. Roll out half of the dough thin between two parchment paper, do the same with the other half. Sprinkle with sea salt flakes and flatten. Let stand for at least 30 minutes.

Preheat the oven to 175 degrees. Bake a crisp at a time in the middle of the oven for 20 minutes, take out and carefully turn the knäcket and bake for a further 10 minutes or until completely dry and crunchy. Let cool on a rack.

Mix together the ingredients for the bean salad. Season to taste with salt and black pepper.

Roast pumpakärnorna in a dry, hot frying pan until they begin to pop and becomes lightly golden. Remove the lower, coarse stem from the grönkålen and tear the leaves into smaller pieces. Mix together all the ingredients in a blender or with an immersion blender until a smooth pesto. Season to taste with salt and pepper.

Add the bean salad in a bowl and pour the pesto on top. Serve together with the knäcket.

Recipe: Therese Elgquist from ”The new green protein” (Bonnier Fakta)

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