Mini pumpkin blinis with hummus and lemon-y kale strips

These mini blinis (ie savoury pacakes) are made with the fibers that hold the pumpkin seed to help reducing food waste. They are served with hummus and lemon-y kale strips and will make a pretty appetizer or starter at your next dinner, or a simple and light meal. Of course, you are free to serve them as a side dish or with whatever topping you like!

100 g pumpkin fibers, seeds removed, chopped (or carrots or pumpkin puree)
50 g flour (rice flour works well here for a GF version)
1/2 tsp baking powder
1 flax egg (or 1 regular egg)
1 tbsp sunflower/olive oil
1 to 2 tsp water or plant milk
1/2 tsp cumin seeds, toasted and crushed (or a big pinch of cumin powder)
1/2 tsp salt
to serve : hummus, lemon-y kale strips (see below), lemon wedges, za’atar

Lemon-y kale strips :
a few kale leaves, destemmed
1 tbsp olive oil
1 tsp lemon juice
1/2 tsp lemon zest

View the full recipe at Lemon Pie and Tie&dye →