MENU
100 g pumpkin 1.5 tablespoons tahini (sesame paste) ½ garlic clove Juice of ¼ a lemon Cumin seeds Sweet paprika Parsley 25 g Speck Alto Adige PGI, cubed 4 slices of toasting bread
200 g pumpkin 3 tablespoons tahini (sesame paste) 1 garlic clove Juice of half a lemon Cumin seeds Sweet paprika Parsley 50 g Speck Alto Adige PGI, cubed 8 slices of toasting bread
400 g pumpkin 6 tablespoons tahini (sesame paste) 2 garlic cloves Juice of a lemon Cumin seeds Sweet paprika Parsley 100 g Speck Alto Adige PGI, cubed 16 slices of toasting bread
Preparation
Steam the pumpkin, or bake at 210°C for 30 minutes. Blend the pumpkin with the tahini, garlic, lemon, cumin and paprika. Brown the Speck Alto Adige PGI separately with a little olive oil and toast the bread. Serve the hummus and sprinkle with parsley, Speck Alto Adige PGI and cumin seeds. Serve with croutons.
Ready to try something new?
See more Speck recipes ...
A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.
The classic breadsticks revisited: enjoy the special taste of these plaited bread sticks with nuts and Speck Alto Adige.
Are you searching for a light, yet tasty starter for your summer party?
Attention pasta lovers: You can’t go wrong with this South Tyrolean carbonara.
So simple, so delicious: Pep up your risotto with apples, Speck Alto Adige and cheese to give it that certain something!
A recipe for connoisseurs & gourmets and all those aspire to be!
Hummus with pumpkin, Speck Alto Adige and croutons for a gourmet starter.
The seasoning of the Speck Alto Adige, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.
South Tyrol on your plate! How about a traditional dish consisting of potato ‘rösti’ with Speck Alto Adige? Check out the recipe here ...
