Roasted Kalabasa and Malunggay Hummus with Pandesal Crostini

December 6, 2023

Roasted Kalabasa and Malunggay Hummus with Pandesal Crostini

Ingredients:

  • 2 cups roasted squash (peeled, cut into small cubes and roast until soft)
  • ¼ cup malunggay leaves (blanched in hot water, shocked in ice and squeeze excess liquid)
  • ¼ cup Dona Elena Pure Olive Oil
  • ½ cup coconut cream
  • ½ tsp. salt
  • tsp. grated garlic
  • tbsp. bagoong (shrimp paste)
  • 2 tbsps. Dona Elena Pure Extra Virgin Olive Oil
  • 12 pcs. toasted pandesal crostini

Pandesal Crostini:

  1. Put the 4 pcs of pandesal in the freezer so it’s easier to slice with a bread knife.
  2. Slice the pandesal horizontally to 5-6 pcs. depending on the pandesal size.
  3. Toast it in a toaster for 3-5 mins. Make it crispy

Procedure:

  1. In a food processor or blender add the squash, malunggay, pure olive oil, coconut milk, garlic, and bagoong.
  2. Blend until smooth.
  3. Chill for 1 hour before serving.
  4. Drizzle with extra virgin olive oil on top.
  5. Serve with pandesal crostini.

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