Autumn Pumpkin Hummus
Ingredients
- 1 small Hokkaido pumpkin or squash
- 1 can chickpeas
- 1 garlic clove
- 3 tbsp tahini
- 1 lemon
- 2 tsp Cumin
- 100 ml olive oil
- 1 tsp salt
- 1 tbsp almond butter
- Sesame seeds
- Parsley
Preparation
Fill the chickpea water in a glass.
Preheat the oven to 160 degrees Celsius (circulating air).
Cut the Hokkaido pumpkin into 4-6 pieces.
Bake the pumpkin pieces for 30 minutes, then let them cool down.
Take out the pulp of the pumpkin.
In a food processor, puree the pumpkin pulp along with chickpeas, garlic clove, tahini, lemon juice, cumin, olive oil, salt, and almond butter until creamy.
If the hummus is too thick, add a bit of the chickpea water to achieve the desired consistency.
Serve the pumpkin hummus with chopped parsley and sesame seeds sprinkled on top.
