Pumpkin Hummus with Spicy Seeds
by Editorial Staff
Recently, the trend is to add new notes to traditional hummus. For color and taste. I suggest making pumpkin hummus, completely replacing chickpeas with baked pumpkin. It turns out very tender and tasty!
Cook: 30 mins
Servings: 8-10
Directions
- Pumpkin – 300 Grams (pulp)
- Garlic – 3 Cloves
- Takhina – 3 Art. spoons
- Olive oil – 3 tbsp (2 in hummus, 1 in seeds)
- Lemon juice – 2 Tbsp. spoons
- Black Pepper – To taste (freshly ground)
- Salt – To taste
- Sunflower Seeds – 1 Glass
- Ground paprika – 1
- Hot pepper – To taste
- Spice Mix – 1 Teaspoon (to taste – BBQ mix works well)
Ingredients
- Bake the pumpkin. If the pumpkin is small, it is most convenient to bake it in halves, removing seeds and fibers, and lightly greasing with vegetable oil. Bake until soft and lightly browned. Cool and peel off the thin skin.
- In a frying pan, preferably cast iron, heat a spoonful of oil. Add the seeds and fry with constant stirring until blush. Remove from heat, sprinkle immediately with peppers and spices, salt and stir well. Cool the seeds in a skillet. My advice to you is to make more sunflower seeds at once – a great thing!
- Put peeled pumpkin pulp, garlic cloves and tahini in a blender. Pour in olive oil, salt a little and add lemon juice. Punch well until smooth. Try it, you might want to adjust the taste for yourself.
- Transfer hummus to a bowl, sprinkle with a serving of spiced seeds, drizzle with olive oil and serve immediately, along with pita bread or tortillas, falafel and fresh vegetables.
Bon appetit!
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