Carb Free Hummus
Need a dip or snack to accompany your seed crackers? Try this pumpkin and ricotta hummus. I am hooked!
1T butter
1/4 onion finely chopped
fresh sage
1/4 cup pumpkin puree (water removed by leaving it to drain in a sieve for 30 minutes)
250g ricotta or cream cheese (ricotta gives a depth of flavour)
30g feta cheese crumbled
paprika
Fry the onion and sage in the butter until translucent. Remove the sage and set aside the onion until needed. Blend the feta and ricotta until smooth - I use a hand blender. Add the remaining ingredients. Mix and season to taste. Store in an airtight container in the fridge. Serve at room temperature.
1T butter
1/4 onion finely chopped
fresh sage
1/4 cup pumpkin puree (water removed by leaving it to drain in a sieve for 30 minutes)
250g ricotta or cream cheese (ricotta gives a depth of flavour)
30g feta cheese crumbled
paprika
Fry the onion and sage in the butter until translucent. Remove the sage and set aside the onion until needed. Blend the feta and ricotta until smooth - I use a hand blender. Add the remaining ingredients. Mix and season to taste. Store in an airtight container in the fridge. Serve at room temperature.
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