PUMPKIN SPICE BLACK CHICKPEA HUMMUS
Ingredients (makes 1 large/2 medium servings)
List of Ingredients
For the Sauce
1 small cucumber diced (I peeled mine, it’s optional)
100gms
7-8 medium sized green grapes
50 g
1-2 small garlic cloves (you can skip if you want to but this actually adds a great taste)
50 g
7 soaked almonds (you can take off the skins for a smoother looking soup)
1/2
1/2 a slice of multigrain bread (I used the last, crusty one)
2 tsp
150 ml almond/regular milk
3-4 ice cubes
Salt and pepper to taste
Garnish - 3-4 green grapes
1-1.5 tsp
Ingredients (makes 1 large/2 medium servings)
Ingredients
Hummus
30 grams pressure cooked black/white chickpeas
30 grams pumpkin (I roasted it for 30 minutes at 200 C with 3 cloves of garlic, 1 tsp olive oil and some salt)
2 tsp peanut butter
Salt to taste
1 tbsp Naagin hot sauce
1 tsp warm water
To Serve
Hot honey - mix together a teaspoon of honey with 1/2 tsp of Naagin Pumpkin Spice
5 grams of feta cheese, crumbled (can replace with paneer or tofu)
A small sprinkle of pumpkin seeds
2 slices of healthy bread, toasted in ghee (I used Seeded Wholewheat Sourdough).
Method
Method:
- Simply blend together all the ingredients in a blender until smooth. I kept it a little chunky.
- Spread the hummus on toast, top with honey, feta and pumpkin seeds.
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