Pumpkin Hummus with Pomegranate
Appetizers • Author's
Description
Recipe by John Smith, chef at the restaurant 'The Cozy Kitchen'.
Ingredients
- Pumpkin 20 oz
- Olive Oil 5 fl oz
- Tahini 0 oz
- Walnuts 0 oz
- Cilantro 0 oz
- Black Cumin (Cumin) 0 oz
- Date Syrup 0 fl oz
- Sumac 0 oz
- Salt to taste
- Pomegranate Seeds 0 oz
Step-by-Step Guide
Step 1
Cut the pumpkin into segments.
Step 2
Lightly toast the cumin seeds in a hot skillet to release their aroma.
Step 3
Chop the cilantro.
Step 4
Place the pumpkin on a baking sheet lined with foil, drizzle with olive oil (65 ml), season with salt, cover with foil on top as well, and bake in a preheated oven at 465°F for 40 minutes or a bit longer, until the pumpkin is very tender.
Step 5
Let the pumpkin cool completely and transfer it to a blender bowl.
Step 6
Add a bit more olive oil (15 ml), tahini, cumin, cilantro (set aside a little for garnish), chopped walnuts, and blend until it reaches a hummus-like consistency, which is a coarse paste.
Step 7
Transfer the pumpkin hummus to a serving bowl, drizzle with date syrup, sprinkle with sumac and cilantro, drizzle with 15 ml of olive oil, and garnish with pomegranate seeds.
Step 8
Serve with warm pita, Georgian shoti bread, or toasted baguette.
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