Recipe and photo by @marie_shaktini .
Urucum seeds nestled in a small, hairy red fruit are full of bixin, a molecule cousin of beta-carotene.
They are reduced to a paste by the people of the Brazilian Amazon and then applied to the face to protect against the sun.
Macerate: Place 1 tbsp in an oily substance (olive oil) for perfect internal assimilation (in food), or combine with peppercorns in a mill to sprinkle on your dishes.
1 to 2 tsp of macerate/day
STEP 1: INGREDIENTS
- - 300g of chickpeas (soaked for at least 24 hours and cooked for around 1 hour)
- - 15 cl of water or soy cream in addition to the cooking water
- - 2 tbsp cold-pressed olive oil
- - 4 tbsp. of urucum oil macerate
- - 2 tbsp sesame puree (white tahini)
- - 1 clove of garlic
- - 1/2 lemon juice
- - 6 dried tomatoes (rehydrated overnight)
- - 1 pinch Himalayan salt
- - 1 tsp of urucum seeds
- - 1 tbsp white miso
- - 1 tsp of curry powder or simply cumin
- - 3 pinches of chili powder
STEP 2: RECIPE
To prepare the macerate, allow 10 days of maceration (2 tbsp. of urucum seeds in 1 liter of olive oil.
For assimilation and to facilitate digestion, soak the chickpeas for at least 24 hours, rinse and cook them once the water boils, wait until a foam forms on top, then change the water and continue cooking.
While cooking, cut the garlic clove and the dried tomatoes into small pieces then squeeze the lemon.
Once cooked, drain the chickpeas and place them in a blender with the rest of the ingredients. Add a little water and oil to adjust the consistency to your liking.
For presentation, pour the preparation into a bowl, then add a few urucum seeds. and curry powder as a topping.
