Pumpkin hummus with pomegranate
6 servings
60 minutes
Recipe from Gia Khuchua, brand chef of the restaurants "Mama Tuta".
1
Cut the pumpkin into segments.
- Pumpkin: 500 g
2
Lightly roast the cumin in a hot pan to release its aroma.
- Cumin: 1 g
3
Chop the cilantro.
- Cilantro (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.
- Olive oil: 95 ml
- Salt: to taste
5
Let the pumpkin cool completely and place it in the blender bowl.
- 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.
- Olive oil: 95 ml
- Tahini: 50 g
- Cumin: 1 g
- Cilantro (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.
- Date syrup: 15 ml
- Sumac: 1 g
- Cilantro (coriander leaves): 20 g
- Olive oil: 95 ml
- Pomegranate seeds (arils): 10 g
8
Serve with warm pita, Georgian shoti bread, or toasted baguette.
