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Hummus, cucumber salad, pumpkin trio
(0 votes)
Difficulty:
moderate
Preparation:
3 h.
Preparation
ready in 1 day 3 hrs
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Ingredients
for
6
- For the hummus
- 1 ¼ cups chickpeas
- 2 lemons
- 2 cloves garlic cloves (minced)
- 4 tsps Tahini
- 3 tsps olive oil
- salt
- peppers
- cayenne pepper
- 2 sprigs flat leaf parsley (chopped)
- ¼ cup Pine nuts
- For the cucumber salad
- 1 Cucumber
- 4 sprigs mint
- 1 clove garlic cloves (finely chopped)
- 3 tsps olive oil
- 1 lemon
- 0.333 cup Pumpkin seed
- salt
- peppers
- For the pumpkin with vinegar
- 1 cup Cider vinegar
- 1 ⅔ cups Pumpkin
- salt
Preparation steps
1.
For the hummus: Soak the chickpeas in cold water for 24 hours.
2.
Drain, put them in a fresh pan with cold water, bring to the boil and cook for 2 hours until tender.
3.
Drain the chickpeas when cooked and mash. Add the sesame paste, garlic, juice of lemon salt and pepper.
4.
Place in a serving dish and pour olive oil over the top. Sprinkle with cayenne pepper and garnish with chopped parsley
5.
For the cucumber salad: Wash the cucumber and cut into bite sized pieces.
6.
Reserving some mint leaves for garnish, chop the remainder.
7.
In a bowl put the cucumber, garlic, chopped mint, pumpkin seeds, salt and pepper. Add the juice of the lemon and 3 tsp olive oil. Gently mix together.
8.
For the pumpkin with vinegar: Place the vinegar in a pan and bring to the boil.
9.
Place the pumpkin pieces in a large bowl, season with salt, cover with the boiled vinegar and cling film. Leave to marinate for 24 hours.
10.
Serve alongside the hummus and cucumber salad.
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