Hummus with pumpkin
4 servings
45 minutes
Hummus with pumpkin is a delicate blend of traditional Arabic hummus and the sweet taste of roasted pumpkin. Hummus, a staple of Eastern cuisine, is traditionally made from chickpeas and tahini, creating a creamy texture with nutty notes. The addition of pumpkin brings velvety richness and light sweetness to the dish. Roasted pumpkin topped with crunchy almond flakes and tangy sumac adds layers of flavor. The rich aroma of cumin and smoked paprika reveals Eastern spices in all their depth. This hummus is perfect as a dip for pita or fresh vegetables, as well as an original spread for sandwiches.
1
Soak the chickpeas in cold water overnight.
- Chickpeas: 100 g
2
The next day, take the soaked chickpeas and cook them in the same water on low heat for 2 hours until softened.
- Chickpeas: 100 g
3
Take 1 cup of liquid and pour out the rest.
- Chickpeas: 100 g
4
Place chickpeas in a blender, add olive oil, and blend until smooth.
- Extra virgin olive oil: 20 ml
- Chickpeas: 100 g
5
Add tahini and continue grinding until a smoother consistency is achieved (liquid can be added for a thinner consistency if desired).
- Tahini: 40 g
- Lemon juice: 10 ml
6
Peel the pumpkin, bake for 30-40 minutes until done, set aside 100 grams for decoration, and grind the rest to a smooth consistency in a thermomixer.
- Butternut squash: 300 g
7
Mix hummus and pumpkin puree until smooth.
- Butternut squash: 300 g
8
Place the ready hummus on a plate, decorate with roasted pumpkin cut into cubes, and sprinkle with fried almonds and sumac.
- Butternut squash: 300 g
- Flaked almonds: 10 g
- Sumac: 10 g
