My daughter loves different kinds of hummus. She found on “Cooked Al dente” this hummus recipe with chickpeas and zucchini that she let me try. She added a tiny bit of fresh mint to it.
Ingredients:
230 g precooked chickpeas (1 can)
230 g cleaned raw weighed zucchini
40 g pistachios
3 tablespoons oil
salt
First slice the zucchini and cook them with a little oil for about 10 minutes.
Drain and wash the chickpeas well.
Put all the ingredients in the blender and blend for a few minutes until we get a nice cream.
It definitely lends itself to being spread on bread or crackers. In my opinion also great for brunch or a picnic.
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