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

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