Pumpkin hummus
In addition to roasting or baking pumpkin for a vegetable dish, you can also make delicious hummus from it. Great on flatbread for a snack, in a sandwich with grilled vegetables, or with a meal salad. This hummus can be stored in a clean (jam) jar, well covered, for at least 5 days in the fridge.
Ingredients for a jam jar full:
250 g pumpkin cubes
Sunflower oil
1 can of chickpeas (400 grams)
40 ml liquid from the can of chickpeas
30 g tahini (sesame seed paste), which is about 1 tablespoon
Lemon juice to taste
Half a clove of garlic
A pinch of pepper and salt
A small level teaspoon of cumin powder
Preparation:
Preheat the oven to 200 degrees. Toss the pumpkin with the oil and place on a baking tray. Roast for about 20-25 minutes, until tender and soft. Allow to cool.
Place all the ingredients except for the pepper, salt, and lemon juice in the food processor and blend on the highest setting until a smooth mixture forms. Season with pepper, salt, and lemon juice to taste.
Tip: If your hummus is a bit on the thick side, you can add extra water, not oil, as that will make the hummus thick and also 'heavy'.
Enjoy!
By: Marleen
Categories: Kitchen secrets
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