Onion and Oregano Houmous
Whilst playing around with a variety of recipes using Pumpkin Seed Butter, it dawned on me, how similar it was was to the texture of Tahini. It's quite an acquired taste to spread on to a cracker (Im actually quite a fan) but as a base for a huge amount of recipes, it's certainly one for the cupboard.
Houmous is the easy one really, and when the pumpkin seed butter is whizzed up with a can of chickpeas, even the colour looks delicious! I added some sweetness with the caramelised onions, some sourness from the lemon and then some warm spice from the oregano.
Spread on bruschetta, dolloped on vegetables or thinned out with olive oil and used as a dressing, it's a yummy recipe to have up your sleeve.
Recipe & Instructions
- 240g tin of chickpeas (drained but keep the liquid, see blog!)
- 2 tablespoons pumpkin seed butter
- 1 garlic clove
- 1 lemon (juice and zest)
- 1 tablespoon olive oil
- 1 tablespoon fresh chopped oregano
- 1/4 teaspoon pink Himalayan salt
Whizz all the ingredients up in a food processor. Easy as that. Keep for 2-3 days in the fridge covered in a container. Use as a dip, salad dressing, toast topper or a fridge raid (just stick your finger in it and run!)
Calories Per Serving 178
Protein - 6.5g
Fat - 8.7g