For the month of August, I thought of a salad ideal for sharing with friends: Pinzimonio with pistachio and courgette hummus.

Once you have prepared this delicious hummus, you can use it not only to accompany many seasonal vegetables, but also to top bruschettas or season a pasta dish: a recipe with a thousand possibilities!

Pinzimonio can be used throughout a meal, i.e. it can be an appetiser, a main course or a side dish, it all depends on your appetite and the other courses you have planned for the meal.

You could serve Pinzimonio with Meat mini-pizzas.

Pinzimonio with pistachio and courgette hummus

 5.7g carbohydrates per 100g hummus

Ingredients for 6-8 servings

• vegetables to taste (courgettes, carrots, celery, cherry tomatoes, etc.)
• 200g courgettes
• 150g cooked chickpeas
• 40g pistachio nuts
• lemon juice
• extra virgin olive oil
• water
• salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

1. Place courgettes, chickpeas, pistachios and lemon juice in a blender and start blending. While continuing to blend, gradually add water and oil to obtain a creamy texture, then season with salt and pepper.
2. Cut the vegetables into sticks, while leaving the cherry tomatoes whole and arrange everything in a serving dish with the hummus in a bowl in the centre or put the hummus in small single-serving bowls for each of the diners.

Version with gluten of Pinzimonio with pistachio and courgette hummus

The recipe contains only naturally gluten-free ingredients.