• 120 ml cold fresh cream
• 2–3 tbsp hazelnut spread
• 1 crisp apple
• 1 tbsp lemon juice
• 1 tsp honey (optional, depending on sweetness)
• Pinch of cinnamon (optional)

Beat the cold cream to soft peaks.

Gently fold in your hazelnut spread until smooth and airy. TAadd a little honey only if needed. Chill briefly.

Dice or julienne the apple and toss with lemon juice. Add cinnamon if you like.

Mix some toasted hazelnuts into the apples.

Spoon hazelnut cream into bowls or glasses, top with the apple mixture, and finish with extra hazelnuts. Enjoy 🙂

• 1 jar (240 g drained) chickpeas
• 1 large roasted red pepper (jarred or homemade)
• 2 tbsp tahini1 small garlic clove
• Juice of ½–1 lemon
• 2–3 tbsp olive oil½ tsp smoked paprika
• Salt & black pepper
• taralli (I love the turmeric flavor)

Add chickpeas, roasted pepper, tahini, garlic, lemon juice, and spices to a blender.

Blend while slowly adding olive oil until smooth and creamy. Add a splash of cold water if needed for a lighter texture.

Taste and tweak: more lemon for brightness, salt for depth, or paprika for smokiness.

Spread in a bowl, drizzle with olive oil, and dust with paprika or herbs. Dip some taralli in and enjoy 🙂

• 200–300 g mixed olives (green, black, Kalamata if available)
• 2 tbsp extra virgin olive oil
• 1 small garlic clove, thinly sliced
• Zest of ½ lemon1 tbsp lemon juice or red wine vinegar
• 1 tsp dried oregano (or thyme/rosemary)
• Pinch of chili flakes (optional)
• 1 can chickpeas
• 2 tbsp tahini
• 1 small garlic clove
• Juice of ½ lemon
• 2–3 tbsp olive oil
• Salt

Lightly crush or slice a few olives so they absorb more flavor.Mix everything in a bowl or jar.Let marinate at least 30 minutes (better 2–4 hours, or overnight).

For the hummus, blend everything until smooth and creamy. Adjust with lemon, salt, or water. Drizzle olive oil on top before serving together with the olives. Enjoy 🙂