Categories : Mazette
Ingredients: 300 gr. pumpkin puree 150 gr. cooked chickpeas (canned) 2 cloves of garlic 100 ml olive oil 30 ml lemon juice 1 tsp. salt 3 tbsp tahini or sesame paste 1.5 tsp ground cumin Pumpkin Hummus Instructions: We started preparing to roast pumpkin, for it cut it in half lengthwise, we remove the seeds, pincelamos with a little olive oil and deposited on a baking sheet with the cut surface down. Introduce it in the oven preheated to 210 ° and let bake for about 1 hour or until soft. After the baking time, we removed the skin of the pumpkin and reserve. We rinse the chickpeas and drain demos. Reserved. In a bowl of our blender, add all ingredients except the olive oil and whisk until lumps are gone, then we add the olive oil slowly while whisking until we get a smooth mixture, slightly liquid but has consistency .Correct the salt if necessary. Arrange the humus on plates, sprinkle with a little oil and season with a little cumin. If you like, add chopped sage to the whole, to make the perfect pumpkin.