Ingredients:
Hokkaido pumpkin, 220 - 400 g
Canned chickpeas (drained), 220 g
Olive oil, 2 tbsp
Tahini, 4 tbsp
Lemon juice, 2 tbsp
Cumin, 2 tsp
Salt, 1 tsp
Turmeric, 1 tsp
Pumpkin seeds, 2 tbsp
Chili flakes, to taste
Cilantro, 3 sprigs
Instructions:
Wash the pumpkin, cut it in half, remove the seeds, and chop the flesh into pieces. Boil in salted water over medium heat for about 10 minutes until slightly soft, then drain and let cool.
Meanwhile, drain and rinse the chickpeas with cold water, then transfer them to a blender. Add olive oil, tahini, 50 ml of water, lemon juice, cumin, salt, and turmeric. Blend until smooth, then add the cooked pumpkin and blend again until creamy.
Wash, dry, and finely chop the cilantro. Transfer the hummus to a bowl and garnish with pumpkin seeds, chili flakes, and chopped cilantro.
Bon appétit! ❤️
Comments