2 cans of chick peas
garlic, shallots, radishes, butternut squash seeds
parmesan cheese, olive oil, vinegar
s+p, brown sugar, cane sugar, black pepper
roast 2 shallots and 2 med size cloves of garlic at 350 for 20 min
roast butternut squash seeds (salted) at 350 for 10 min
pickle sliced radishes in vinegar, brown sugar, cane sugar, and pinch of salt
process chick peas, add water and olive oil to desired texture
add 2 tblsp of shallot and garlic together, add the rest to taste
heat hummus. drizzle olive oil on surface. sprinkle on seeds, radishes, and fresh parm as desired.
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