Hummus with Pumpkin
⏳ Time
45 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Recipe provided by a popular American restaurant.
Ingredients
- Chickpea - 3.5 oz
- Butternut Squash - 10.6 oz
- Meyer Lemon Juice - 0 fl oz
- Olive Oil - 0 fl oz
- Black Cumin (Cumin) - 0.2 oz
- Smoked salt - 0.2 oz
- Tahini - 1.4 oz
- Chopped almonds - 0.4 oz
- Sumac - 0.4 oz
Step by Step guide
Step 1
Soak the chickpeas overnight in cold water.
Step 2
The next day, take the soaked chickpeas and cook them in the same water over low heat for 2 hours until softened.
Step 3
Reserve 1 cup of the liquid, drain the rest.
Step 4
Place the chickpeas in a blender, add olive oil, and blend until smooth.
Step 5
Add tahini and continue blending until a smoother consistency is achieved (if desired, add liquid for a thinner consistency).
Step 6
Peel the squash, roast for 30–40 minutes until cooked, set aside 100 grams for garnish, and blend the remaining squash until smooth in a Thermomix.
Step 7
Mix the hummus and pumpkin puree until well combined.
Step 8
Transfer the finished hummus to a plate, garnish with diced roasted squash, and sprinkle with toasted almonds and sumac.
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