A deep green hummus where toasted pumpkin seed butter takes the place of tahini and cavolo nero adds colour and a savoury edge.
Ingredients
- 1 can chickpeas, drained and rinsed
- 2 tbsp Organic Toasted Pumpkin Seed Butter
- Juice of 1 lemon
- 2 tbsp olive oil
- 1 small garlic clove
- A handful of cavolo nero, stems removed, lightly steamed or blanched
- Salt and pepper
- A splash of water, if needed
Method
- Steam or blanch the cavolo nero until soft, then drain well.
- Blend the chickpeas, cavolo nero, pumpkin seed butter, lemon juice, garlic and olive oil.
- Add a splash of water for a creamier texture and season to taste.
- Serve with warm flatbread or vegetable sticks, or spread it in a sandwich.
About the toasted pumpkin seed butter
Made from toasted organic Styrian pumpkin seeds from Austria, stone-ground until creamy. It is dark green with a roasted, nutty richness and has 28.1g of protein and 15g of fibre per 100g. Use it in dips, dressings, porridge and on toast.
Check the pack for allergen information.
