Recipe Catalog

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

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.

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.

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.

The recipe is taken from the collection of recipes by Nastya Ozerova.