Roasted Kalabasa and Malunggay Hummus with Pandesal Crostini

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.