VERDE VALLE / RECIPES / Hummus with Olive Oil, Celery, and Baby Carrots

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Hummus with Olive Oil, Celery, and Baby Carrots

Serve 2 Ingredients: 1 cup Extra long grain rice Verde Valle®, 2 squash blossom bunches, washed and disinfected, 1 cup skim milk, 1 pinch of chicken powder, 1 pinch salt and black pepper, freshly grounded, 1 tablespoon canola oil, 1 garlic clove, finely chopped, ¼ white onion, finely chopped, 1 Italian zucchini, cut in small cubes , ¾ cup yellow corn kernels, 1 cup of water, 1 pack Classic Natural Hummus, Helena’s, Olive oil, as needed, 1 tablespoon finely chopped parsley, 1 cup celery sticks, 1 cup baby carrots,
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Hummus with Olive Oil, Celery, and Baby Carrots

Hummus with Olive Oil, Celery, and Baby Carrots

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ingredients

1 cup Extra long grain rice Verde Valle®

2 squash blossom bunches, washed and disinfected

1 cup skim milk

1 pinch of chicken powder

1 pinch salt and black pepper, freshly grounded

1 tablespoon canola oil

1 garlic clove, finely chopped

¼ white onion, finely chopped

1 Italian zucchini, cut in small cubes

¾ cup yellow corn kernels

1 cup of water

1 pack Classic Natural Hummus, Helena’s

Olive oil, as needed

1 tablespoon finely chopped parsley

1 cup celery sticks

1 cup baby carrots

PREPARATION

  1. Pour the hummus onto a plate and drizzle with olive oil. Sprinkle with chopped parsley.
  2. Serve with celery sticks and baby carrots. Enjoy.


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