Pink Hummous


Here it is a variation to the usual hummous made of chickpeas, which now, during the summer, may be a bit too “heavy”. So, let me introduce you the pink hummous, or a much cooler variation to the usual dish, very good with a fresh salad.

So, here’s what you need:

– chickpeas
– cherry tomatoes
– mint
– extra virgin olive oil
– chickpea flour
– lemon
– marine salt
– some pumpkin seeds for garnish

If you have canned chickpeas, just drain and rinse them; if you have the dry ones, soak them overnight and steamcook them in unsalted water for 10min. Blend chickpeas with 4 or 5 cherry tomatoes, a couple of mint leaves, a pinch of salt, the juice of 1 lemon. Should the mixture be too liquid, you may add 1 tsp of chickpea flour. Blend the mixture and serve it with a drizzle of olive oil, some pumpkin seeds and a mint leaf.
As I said, this pink hummous is very good with a fresh salad or a finely sliced steam cooked potato, sprinkled with parsley…and bon apetite!

Chef: Kia from VeganBlog

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