Best late summer food: Creamy hummus with tangy-sweet seasonal vegetables, lentils and fresh-earthy beetroot & ginger cabbage.
Ingredients for two people:
1/4 Hokkaido squash (cleaned and diced)
100 g cooked green lentils; seasoned with salt, pepper and balsamic vinegar
4-6 tbsp hummus (store-bought or homemade)
1-2 tbsp olive oil
1 onion, peeled and diced
A few stems of chard, washed, leaves and stems cut into pieces separately
4-6 tbsp SUUR Love Craft herb beetroot & ginger
salt, pepper, balsamic vinegar
roasted almonds, parsley
Heat olive oil in a pan and sauté the onion over low heat until sweet and soft, about 5-7 minutes.
Add the pumpkin, salt, cover and fry for about 10 minutes (stir from time to time, add a little water if necessary).
Now add the chard stalks and fry uncovered for another 3-5 minutes while stirring, then add the leaves and cook them briefly.
Divide hummus between two bowls. Put the lentils on top of the hummus, then the vegetables and cabbage. Serve with parsley and chopped toasted almonds.