Baked Pumpkin with Pumpkin Hummus
Appetizers | Kazakhstani cuisine
⏳ Time
25 minutes + 1 day
🥕 Ingredients
11
🍽️ Servings
4
Description
This recipe was shared with us by John Smith, the chef of popular American restaurants The Rustic Table and Urban Café.
Ingredients
- Pumpkin - 46.6 oz
- Sumac - 0.4 oz
- Olive Oil - 3 fl oz
- Chickpea - 7.1 oz
- Tahini - 2.5 oz
- Meyer Lemon Juice - 2 spoons
- Nutmeg - a pinch
- Turmeric - a pinch
- Lime Juice - 2 fl oz
- Mirin - 2 fl oz
- Walnuts - 1.1 oz
Step by Step guide
Step 1
Prepare the hummus. First, soak the chickpeas in cold water with added salt for 24 hours. Then, boil the chickpeas until tender.
Step 2
Season 320 g of pumpkin with salt and pepper, wrap it in foil, and place it in an oven preheated to 356°F for 20 minutes. Then, mash the pumpkin into a puree, and in a blender, combine the pumpkin puree, cooked chickpeas, and tahini in batches. Add sesame paste and blend until smooth. Finally, add salt, spices, lemon juice, and olive oil. Mix well.
Step 3
Cut the remaining pumpkin into even slices (160-180 g each), season with salt, drizzle with oil, and bake in foil at 356°F for 20 minutes.
Step 4
Mix 60 ml of olive oil, mirin, and lime juice.
Step 5
Place the prepared hummus in a dish, top it with a slice of roasted pumpkin, drizzle with the dressing, and sprinkle with grated walnuts.
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