Light Pumpkin Hummus
6 servings
60 minutes
Light pumpkin hummus is an original take on the classic Arabic dish, bringing a gentle sweetness from roasted pumpkin. Hummus, known since ancient times in the Middle East, is traditionally made from chickpeas with spices and olive oil. In this version, pumpkin gives it a velvety texture and subtle autumn notes, while garlic and rosemary fill it with a fresh aroma. This hummus pairs perfectly with crispy flatbreads, fresh vegetables or can be a zesty addition to meat dishes. It is not only tasty but also rich in proteins, healthy fats and fiber, making it a nutritious choice for a light snack or appetizer for festive tables.
1
Soak the chickpeas overnight in water. Then rinse, add water, bring to a boil, and cook on low heat for 20-30 minutes until done.
- Chickpeas: 0.7 glass
2
Preheat the oven to 180 degrees. Line a baking tray with parchment paper. Cut the pumpkin into small cubes and mix in a deep bowl with 2 tablespoons of oil. Spread the pumpkin on the tray, sprinkle with rosemary, place unpeeled garlic cloves nearby, and bake in the oven for 20-30 minutes until the pumpkin is soft.
- Pumpkin: 250 g
- Garlic: 6 cloves
- Olive oil: 6 tablespoons
- Dried rosemary: 1 teaspoon
3
Ready chickpeas should be finely blended in a blender, adding a little cooled broth. When the chickpeas turn into puree, add pumpkin and peeled garlic to the blender, as well as spices, lemon juice, and salt to taste. If necessary and for a creamier consistency, gradually add olive oil and broth to the blender.
- Pumpkin: 250 g
- Garlic: 6 cloves
- Cumin: 1 teaspoon
- Paprika: 1 teaspoon
- Lemon: 0.5 piece
- Olive oil: 6 tablespoons
- Sea salt: to taste
