We are officially starting the new week with this recipe from Plovdiv Food Diary – pumpkin hummus with Bett’r crackers and Rice Mini Cakes.
You will need:
- 160 g chickpeas / ready to eat /
- 120 g pumpkin / roasted or boiled /
- 1/2 medium lemon
- 1 tbsp tahini
- 1 tbsp olive oil
- 1/2 clove garlic if desired
- Salt and pepper
- Red pepper
- Hot red pepper if desired
- Sesame or seed mix
- Chickpeas for sprinkling
Method of preparation:
1. Wash the chickpeas and drain
2. In a food processor or blender, beat the tahini and lemon for a few minutes
3. Add olive oil, chickpeas and pumpkin and blend until smooth. If desired, you can add garlic. And for a smoother texture, you can add a little water
4. Add the spices and blend for another minute or two
5. Serve in a dip bowl, sprinkle with spices of your choice (salt, black / red pepper, hot pepper), sprinkle with sesame seeds and add the chickpeas.
6. Serve with Bett’r crackers & mini Rice cakes
The recipe is provided by Galina Shoteva
Recipe products: Rice, Crackers gluten free 100g
