July 6, 2017
In Slovenia we have amazing pumpkin oil and added in hummus instead of olive oil – amazingness.
For 1 bowl (as seen on the photo); Very easy; 10 minutes
Ingredients
300 g cooked chickpeas
3-5 cloves of garlic; chopped
4 tablespoons of pumpkin oil
2 tablespoons of lemon juice
1 tablespoons of tahini
3 tablespoons of water
2 pinches of salt
1 pinch of black pepper
Extra: Fistful of roasted pumpkin seed.
Instructions
- Place all the ingredients in a food processor and blend for around 2 minutes. Taste and add something if you want.
- Serve on a plate and sprinkle with some olive oil.
Wise-ass corner
If I’d have the pumpkin seeds they would be SO included in this recipe.How to eat hummus? You can have it as a dip for veggies cut to sticks (cucumber, carrot, bell pepper), salad, bread. You can also use it to top cooked dishes. It fits really well in salad dressings, as a sandwich spread or you can eat it just like that – with a spoon.
