Pumpkin Hummus with Oyster Mushrooms and Broccoli
⏳ Time
2 hours + 12 hours
🥕 Ingredients
16
🍽️ Servings
6
Description
Although the name 'hummus' literally translates to 'chickpea', this Middle Eastern dip can actually be made with more than just chickpeas. Chef John Smith, from a popular American restaurant, uses pumpkin flesh as the base, adding tenderness, juiciness, and a vibrant orange color to the creamy consistency. It's quite traditional to top hummus with mushrooms, but here, soy sauce, cilantro, and sesame oil introduce an extra Asian twist to the dish. When it comes to the mushrooms, there's no need for fancy preparations—just use seasonal oyster mushrooms. It's best to remove their tough stems, while the caps, especially the smaller ones, are always full of genuine mushroom aroma. By the way, it's better to tear the oyster mushrooms apart with your hands along their natural fibers instead of cutting them with a knife—this way, there will be less crumb lost unnecessarily.
Ingredients
- Chickpea - 21.2 oz
- Dried Chili Pepper - 0.7 oz
- Pumpkin - 7.1 oz
- Vegetable Oil - 4 fl oz
- Garlic - 1.5 oz
- Cilantro - 1.8 oz
- Meyer Lemon Juice - 1 fl oz
- Oyster Mushrooms - 7.1 oz
- Broccoli - 7.1 oz
- Eggplants - 1.4 oz
- Soy Sauce - 13 fl oz
- Sesame Oil - 2 fl oz
- Sugar - 1.1 oz
- Chili jam - 0.7 oz
- Vinegar essence - 0 fl oz
- Pumpkin seed oil - to taste
Step by Step guide
Step 1
Soak the chickpeas overnight, then drain the water, add fresh water, and boil the chickpeas until tender.
Step 2
Drain the water, add salt, vegetable oil (90 ml), dried chili pepper, and blend until smooth.
Step 3
Add the pumpkin flesh, cilantro (30 g), lemon juice to the chickpeas, and blend again until smooth.
Step 4
Cook the broccoli separately: plunge it into boiling salted water for 2–3 minutes, then immediately transfer it to a bowl of ice water to preserve its color and crunch.
Step 5
Prepare the marinade by mixing soy sauce, sesame oil, and vegetable oil (30 ml), sugar, chili sauce, crushed garlic, chopped cilantro (20 g), and vinegar.
Step 6
Rinse the oyster mushrooms, remove the tough stem, and slice them.
Step 7
Place in the marinade and let it sit at room temperature for 2 hours or overnight in the refrigerator.
Step 8
Cut the eggplant into large cubes.
Step 9
Sauté the eggplant in vegetable oil until tender and golden brown.
Step 10
Place the hummus on a plate, then top it with mushrooms, broccoli, and cubes of eggplant.
Step 11
Sprinkle with pumpkin seeds.
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