Pumpkin hummus with pomegranate

6 servings

60 minutes

Recipe from Gia Khuchua, brand chef of the restaurants "Mama Tuta".

Energy value per serving

• Calories: 282.8
• Proteins: 4.3g
• Fats: 26.5g
• Carbohydrates: 8.6g

Ingredients

• Pumpkin: 500 g
• Olive oil: 95 ml
• Tahini: 50 g
• Walnuts: 50 g
• Coriander leaves: 20 g
• Cumin (zira): 1 g
• Date syrup: 15 ml
• Sumac: 1 g
• Salt: to taste
• Pomegranate seeds: 10 g

Cooking steps

1. Cut the pumpkin into segments.

   Required ingredients:

   • Pumpkin: 500 g

2. Lightly roast the cumin in a hot pan to release its aroma.

   Required ingredients:

   • Cumin (zira): 1 g

3. Chop the cilantro.

   Required ingredients:

   • Coriander leaves: 20 g

4. Place the pumpkin on a foil-lined baking sheet, drizzle with olive oil (65 ml), season with salt, cover with foil on top as well, and send it to a preheated oven at 240 degrees for 40 minutes or a bit longer; the pumpkin should become very soft.

   Required ingredients:

   • Olive oil: 95 ml
   • Salt:  to taste

5. Let the pumpkin cool completely and place it in the blender bowl.

   Required ingredients:

   • Pumpkin: 500 g

6. Add another 15 ml of olive oil, tahini, cumin, cilantro (leave a little for garnish), chopped walnuts and blend until it reaches a hummus consistency, that is a coarse paste.

   Required ingredients:

   • Olive oil: 95 ml
   • Tahini: 50 g
   • Cumin (zira): 1 g
   • Coriander leaves: 20 g
   • Walnuts: 50 g

7. Place the pumpkin hummus in a bowl, drizzle with date syrup, sprinkle with sumac and cilantro, drizzle with olive oil (15 ml), and garnish with pomegranate seeds.

   Required ingredients:

   • Date syrup: 15 ml
   • Sumac: 1 g
   • Coriander leaves: 20 g
   • Olive oil: 95 ml
   • Pomegranate seeds: 10 g

8. Serve with warm pita, Georgian shoti bread, or toasted baguette.