Cabbage “crostini” with homemade ginger squash hummus, avocado, dill, carrot zest and cracked black pepper.
I love to eat light and fresh. This recipe is perfect as a quick appetizer to impress guests or enjoy whenever you please.
What you need:
Cabbage 3 large leaves cut into small squares (any type is fine, napa cabbage or purple cabbage are my favorites for this recipe.
Half an avocado
1 Carrot sliced into small strips with a vegetable peeler or julienned
A few springs a fresh dill coarsely chopped
Ginger squash Hummus: This part you will need to make ahead of time. 1 cup cooked butternut squash, 1 inch chunk of fresh ginger, 1 clove of garlic, juice of 1/2 a lemon, 1 tbsp tahini, 2tbsp olive oil, pink himalayan sea salt and pepper to taste. Place all ingredients in the blender and viola you’ve just made a bean free hummus with less fat content and fresh taste in no time!
Once you have everything prepped start by laying out your cabbage squares and put about a tablespoon of hummus directly on all of the pieces. Next layer a slice of avocado on top of the hummus. Top the avocado with your freshly chopped dill. Sprinkle on the small shreds of carrots and finally top of with freshly ground black pepper, enjoy!
This is entirely, gluten free, soy free, dairy free, bean free and always %100 Vegan.
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