Hummus with Pumpkin
Main Dishes • Arabian
Description
Recipe provided by a popular American restaurant.
Ingredients
- Chickpea 5 oz
- Butternut Squash 10 oz
- Meyer Lemon Juice 0 fl oz
- Olive Oil 0 fl oz
- Black Cumin (Cumin) 0 oz
- Smoked salt 0 oz
- Tahini 0 oz
- Chopped almonds 0 oz
- Sumac 0 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.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!