Sweet and Salty Pumpkin Hummus

Thanks to its delicate texture, baked pumpkin can be easily turned into an appetizing dip by whisking in a blender with the traditional ingredients of classic hummus: chickpeas and tahini sesame paste. Such hummus acquires a pleasant sweetish taste, which will be interestingly emphasized by a pinch of cinnamon, and for contrast, sprinkle the finished dip with crumbled salted feta, juicy sweet and sour pomegranate seeds, and piquant arugula. The vibrant and showy pumpkin hummus is the perfect home party treat. Serve with whole-grain pita bread for the dipping. Tasty and healthy.

Cook: 1 hour 55 mins

Servings: 8

Ingredients

• 1 butcher squash, 1 kg, cut in half lengthwise, remove seeds
• 1 can (400g) canned chickpeas, rinsed
• 2 tbsp peeled pumpkin seeds
• 0.5 tablespoon. tahini
• 0.5 teaspoon ground cinnamon
• 1 clove garlic Half lemon
• 60 gr. crumbled feta (about 0.5 tablespoon.)
• 0.5 tablespoon. densely packed arugula leaves, coarsely chopped 1/4 tablespoon. pomegranate seeds
• Warmed whole-grain pita slices, to serve

Directions

1. Preheat the oven to 220 ° C, place the pumpkin seeds on a baking sheet, and roast in the oven until the aroma comes out about 7 minutes. Transfer to a small bowl and let cool.
2. Line the same baking sheet with parchment paper. Bake the pumpkin, cut side down, on a baking sheet, until the skin is browned in places and the flesh is very tender when pierced with a knife, about 45 minutes.
3. Let the pumpkin cool on a baking sheet until it’s cool enough to handle, about 40 minutes. Peel the pumpkin and discard.
4. Place pumpkin pulp, chickpeas, tahini, cinnamon, garlic, and 2 teaspoon into the bowl of a food processor. salt and beat until smooth.
5. Add 3-5 tbsp water to make the mixture homogeneous and light. Place the dip in a 2L serving bowl or in a 22cm glass baking pan.
6. Sprinkle the dip with the juice of half a lemon and sprinkle with crumbled feta, arugula, pomegranate, and pumpkin seeds. Serve with slices of whole-grain pita bread.