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 ...
Served along with salad as a cold starter, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!
Much more than just a pasta recipe: Savour a “Schüttelbrot (crispy bread) cream” instead of the typical tomato sauce.
So simple, so delicious: Pep up your risotto with apples, Speck Alto Adige and cheese to give it that certain something!
Radicchio is not only healthy, its a true culinary experience in combination with authentic Speck Alto Adige!
A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.
The classic breadsticks revisited: enjoy the special taste of these plaited bread sticks with nuts and Speck Alto Adige.
Japanese cuisine meets Speck Alto Adige! Two contrasting culinary styles brought together with egg and chicken.
Savoury Speck Alto Adige lends this beef and potato dish an extra special note. Recipe for two, four and eight people.
You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...
Hearty traditional fare reimagined: cabbage, crispy Speck Alto Adige and fresh parsley make this a dish to remember.
