All three components of this recipe can be used together or separately for other dishes. A great one to bundle up for a picnic or dinner on the run.
- 1/2 cup Pumpkin Seeds, toasted
- 1 tbsp Tamari
- 2 large Beetroot, peeled and grated
- 2 medium carrots, grated
- 1 zucchini, grated
- 1/4 cup Parsley, chopped
- 4-6 large Pita Breads
- 400 g can Chickpeas, drained reserving 1/2 cup liquid
- 1 tbsp Tahini
- 2 tbsp Lemon Juice
- 1/2 tsp Ground Cumin
- 1/4 tsp Paprika
- 1/2 tsp Salt
- 1/8 tsp Chilli Powder
- 1 tbsp Olive Oil
- 1/4 cup Raw Cashews, soaked 10 minutes in boiling water
- 1/2 cup Water
- 1/4 cup Balsamic Vinegar
- 1 tsp Dijon Mustard
- 1 clove Garlic, pressed
- 1 tsp Maple Syrup
- Sat & Pepper, seasoning
Add pumpkin seeds to a small pan and heat. Stir occasionally until they start popping. Remove from heat and add tamari. Stir and let cool.
Add all the dressing ingredients into a blender and process until smooth.
For the hummus combine all ingredients into a food processor and blend till completely smooth. Note: if you forget to reserve the chickpea liquid (like I normally do!) use water instead.
Grate the beets, carrots and zucchini. Add to a bowl and gently mix in with parsley. Sprinkle with pumpkin seeds and drizzle with dressing.
Cut the pita breads in half and lightly toast in toaster.
Generously spread hummus inside each pita half and then fill with spoonfuls of slaw.