Ingredients
●
Pumpkin
300 g
raw, peeled, and seeded
●
Lemon juice
3 tbsp
adjust to taste
●
Salt
1 tsp
adjust to taste
●
Extravirgin olive oil
50 ml
●
Sesame seeds
1 tsp
optional, for garnish
●
Pumpkin seeds
1 tbsp
optional, for garnish
●
Cumin
0.25 tsp
optional
●
Sweet paprika
0.5 tsp
optional
●
Curcuma/turmeric
0.5 tsp
optional
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Step by step
Step 1
Cube the peeled and seeded pumpkin into 1 cm pieces.
Toss with 4-5 tablespoons of olive oil, 0.5 teaspoon each of oregano, 0.5 teaspoon garlic powder, and 0.5 teaspoon salt, stir well.
Step 2
Spread pumpkin cubes on a baking tray lined with parchment paper. Bake in a preheated oven at 200 degrees Celsius for 25-30 minutes.
Use oven ventilation for a crispier crust.
Step 3
Pumpkin is ready when it's slightly browned and softens to a fork's touch. Let it cool.
Step 4
In a bowl, combine cooked chickpeas (reserve the liquid), garlic, tahini, salt, lemon juice, and roasted pumpkin.
Step 5
Blend the mixture until smooth. Adjust salt and lemon to taste.
For a creamier texture, add the reserved chickpea liquid or boiled water.
Step 6
Spread the hummus in a 1 cm thick layer on a plate or dish, creating stripes with a spoon.
Step 7
Generously drizzle olive oil over the hummus.
Step 8
Garnish with sesame seeds, pumpkin seeds, a pinch of cumin, paprika, and turmeric. Cover and refrigerate for at least 30 minutes to enhance flavors.
Serve with fresh bread or crackers and enjoy this scrumptious, wholesome hummus!
Quantity:
2 servings
(ie 2 platters)
Prep time:
10 min
Difficulty:
easy
Ready in:
60 min
Publish date:
