Pumpkin Hummus with Crudités
A healthy, original and colorful starter!
- 7 oz of cooked white beans (you can change for chickpeas)
- 10 oz of roasted pumpkin
- 2 tablespoons tahini (sesame paste)
- 1 oz of extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon of turmeric
- 1 pinch of garan masala
- 1 pinch of nutmeg
- 1 teaspoon salt
- 1 tablespoon unsweetened natural yogurt (Greek type)
- 1 clove garlic
- 1 oz of lemon juice
- Some fresh sage leaves, pumpkin seeds and toasted sesame seeds to decorate.
Nutritional Information (per serving):
- Energy (Kcal) 85
- Fats (g) 5.5
- AGS (g) 1.1
- CH (g) 6.1
- Proteins (g) 2.6
- Sodium (mg) 397.6
Allergens: dairy, sesame
Instructions (60 min approx.)
Put all the ingredients in a food processor and blend until you have a homogeneous and fine mixture. If it's too thick, add one or two tablespoons of water and blend again. Taste for salt.
Place the mixture in a bowl. It's advisable to use the pumpkin itself (after removing the pulp with a ball scoop) to decorate. Add a couple of fresh sage leaves, toasted sesame, pumpkin seeds, and drizzle generously with extra virgin olive oil.
Crudités: Wash and separate the red and white endives into leaves. Clean, peel, and cut carrots into sticks. Prepare white celery stalks in the same way.
We extend our sincere appreciation to Nutritionist Uca Rojas and Food Blogger Maria Jose Montero for graciously sharing this delightful and health-conscious recipe. Their expertise and commitment to promoting nutritious eating are truly commendable. We are thrilled to have the opportunity to share this recipe and anticipate sharing more in the future.
Stay tuned for more exciting culinary creations!
Picture by Maria José Montero