Pinzimonio is a sauce of oil, vinegar, salt and pepper in which raw vegetables are dipped, but I wanted to make a slight variation inspired from my love for Hummus.
*Ingredients for 1 portion:
1 Cucumber, 3 celery stems, 10 cherry tomatoes.
*Light Hummus cream: 100 gr of chikpea, 2 tablespoon of lemon juice, 1 tablespoon of olive oil and 1 tablespoon of tahin, (sauce made with sesame whicc is rich of Omega3, precious for blood circulation)
a dusting of paprika.*Procedure:
Cut all the vegetables as you desire and put them in a salad bowl.
Make your Hummus cream whipping the ingredients ( I did not add the garlic this time) and then dip the vegetables with it.
You can also put on the Hummus on bread.
If you do not like using chikpea from precook can, cook 500 gr of them and leave the balance in the frigo ( glass container) to make other receipt the day after. Personally I buy a can of precook organic chikpea for emergency ( I forgot to soak them the day before).
Note:All vegetables used are from organic farming, so you will find them in Summer season.