Pumpkin Hummus with Oyster Mushrooms and Broccoli

6 servings

120 minutes

Although the name "hummus" literally translates as "chickpeas", in fact, the source material for this Middle Eastern snack can be not only Turkish peas. James Redoubt, chef of the restaurant "Sea-Coffee-Ocean by Erwin", uses pumpkin pulp as a base, adding tenderness, juiciness and a cheerful red color to the pea viscosity. But decorating hummus with mushrooms is quite within the framework of the Eastern tradition, but here soy sauce, cilantro and sesame oil are also used, which gives the snack an additional Asian accent. You don't have to be too clever with mushrooms - use all-season oyster mushrooms. It is better to remove their tough stems, but the caps of oyster mushrooms, especially small ones, are always full of real mushroom aroma. By the way, it is better not to cut oyster mushrooms with a knife, but to tear them into parts by hand along their own grain - there will be fewer crumbs wasted in vain.

Energy value per serving

• Calories: 768.4
• Proteins: 29g
• Fats: 38.1g
• Carbohydrates: 81.8g

Ingredients

• Chickpeas: 600 g
• Dried chili peppers: 20 g
• Pumpkin: 200 g
• Vegetable oil: 120 ml
• Garlic: 43 g
• Coriander: 50 g
• Lemon juice: 35 ml
• Oyster mushrooms: 200 g
• Broccoli cabbage: 200 g
• Eggplants: 40 g
• Soy sauce: 400 ml
• Sesame oil: 70 ml
• Sugar: 30 g
• Chili sauce: 20 g
• Vinegar: 7 ml
• Pumpkin seeds: to taste

Cooking steps

1. Soak the chickpeas overnight, then drain the water, cover with fresh water, and boil until cooked.

   Required ingredients:

   • Chickpeas: 600 g

2. Drain the water, add salt, vegetable oil (90 ml), dry chili pepper and blend into a smooth paste.

   Required ingredients:

   • Vegetable oil: 120 ml
   • Dried chili peppers: 20 g

3. Add pumpkin pulp, cilantro (30 g), lemon juice to the mixture and blend again until smooth.

   Required ingredients:

   • Pumpkin: 200 g
   • Coriander: 50 g
   • Lemon juice: 35 ml

4. Boil the broccoli separately: immerse in boiling salted water for 2-3 minutes and then transfer to ice water to preserve color and crunch.

   Required ingredients:

   • Broccoli cabbage: 200 g

5. Prepare the marinade by mixing soy sauce, sesame and vegetable oil (30 ml), sugar, chili sauce, crushed garlic, chopped cilantro (20 g), and vinegar.

   Required ingredients:

   • Soy sauce: 400 ml
   • Sesame oil: 70 ml
   • Sugar: 30 g
   • Chili sauce: 20 g
   • Garlic: 43 g
   • Coriander: 50 g
   • Vinegar: 7 ml

6. Wash the oyster mushrooms, remove the tough base, and slice.

   Required ingredients:

   • Oyster mushrooms: 200 g

7. Marinate and leave at room temperature for 2 hours or overnight in the refrigerator.

8. Cut the eggplant into large cubes.

   Required ingredients:

   • Eggplants: 40 g

9. Fry the eggplant in vegetable oil until soft and golden.

   Required ingredients:

   • Vegetable oil: 120 ml

10. Place hummus on a plate, topped with mushrooms, broccoli, and eggplant cubes.

    Required ingredients:

    • Chickpeas: 600 g
    • Oyster mushrooms: 200 g
    • Broccoli cabbage: 200 g
    • Eggplants: 40 g

11. Sprinkle with pumpkin seeds.

    Required ingredients:

    • Pumpkin seeds:  to taste