Hummus with pumpkin

Hummus with pumpkin

400gr peeled ,seeded, and diced pumpkin
extra virgin olive oil, for drizzling
1 can (400gr) canned chickpeas drained and rinse. (reserve ¼ cup juice)
4 garlic cloves, peeled
4 tbls good quality tahini
Juice of 2 lemons
2 tsp sea salt
2 Tbls chopped coriander
1 tsp ground cumin
Preheat oven to 200C. Put the pumpkin into a roasting pan, drizzle olive oil, and roast for about 30 minutes or until tender. Remove from oven and allow to cool. In a food processor , place garlic, chickpeas, tahini, pumpkin, and process for a few minutes. Add the reserved chickpea juice, half the lemon juice and the sea salt. And process until smooth. Taste and adjust lemon and salt to your preference. If the hummus is too thick add a little water. Place hummus on a serving dish and sprinkle chopped coriander, sesame seeds and Aleppo pepper or sumac. Serve as a dip or side dish.
Enjoy !! 🙂

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