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Ingredients

Serves:
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FOR THE HUMMUS
chickpeas 200 g
water 400 ml
tahini 50 g
lemon juice ½ pc
olive oil 100 ml
pumpkin 500 g
salt
FOR THE STOCK
bulb onion 1 pc
bay leaf 2 pcs
cloves 3 pcs

Nutritional information

cal
200,29
prot
5,38
fat
13,43
carbs
16,2
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Pumpkin hummus

Pumpkin hummus

Ingredients

  • FOR THE HUMMUS

  • 200 g chickpeas
  • 400 ml water
  • 50 g tahini
  • ½ pc lemon juice
  • 100 ml olive oil
  • 500 g pumpkin
  • salt

  • FOR THE STOCK

  • 1 pc bulb onion
  • 2 pcs bay leaf
  • 3 pcs cloves

If you add some pumpkin and herbs to the Middle Eastern hummus, this bright combination will provide good mood for the whole day. The main ingredient of it, which is hummus, can boast high protein content which digests well, thus making it more and more popular with those who keep a healthy diet. We recommend serving humus with fresh or toasted bread, cherry tomatoes and crunchy vegetables.


All author's recipes

Lida Zolotorevich

Recipe author

Recently she began to blog in Instagram, where she shows everything that brings pleasure: cooks, shares recipes, takes pictures. Every day for her is full of new discoveries: the first chocolate cake from zucchini, the first shooting under artificial lighting and even the first photophone, which suddenly fell on the cake. But, despite of small failures, Lida receives from all of its huge emotional feedback! She likes to learn, to invent beautiful stories in the frame and tell them to subscribers. Lida wants her hobby to turn into a profession. The family supports the author very much, especially because they get all the dishes that she cooks, and children are the main critics, most often enthusiastic.

Steps

1
Done

Step 1

Prepare the ingredients. To save time, you may boil the chickpeas and bake the pumpkin in advance. Store the cooked chickpeas in the fridge and an air-tight container (or preferably a glass jar) up to 3 days.
2
Done

Step 2

Soak the chickpeas in 2 glasses cold water for 8 hours, preferably overnight. Next day wash it thoroughly and add water so that it is 1 cm above the chickpeas level. Bring to a boil, pour off the water. Now you can discard the peels though it’s not necessary.
3
Done

Step 3

Add 400 ml water to the chickpeas; add a peeled onion with cloves stuck into it and bay leaves. Cook over medium heat till soft, about 40 mins. Drain in the colander, reserve the water, discard the onion and herbs.
4
Done

Step 4

Preheat the oven to 200°C. Cut the pumpkin into 1,5 cm thick wedges, drizzle with some oil and bake in the middle of the oven for about 20 mins. Discard the skin and seeds.
5
Done

Step 5

Combine the cooked chickpeas, tahini, lemon juice and baked pumpkin, grind everything with a blender.
6
Done

Step 6

Gradually add the oil and the reserved water. You may need little of the latter or not need at all. The mixture should be thick and smooth. Add salt to taste.
7
Done

Step 7

Pumpkin hummus is done!
8
Done

Step 8

Enjoy your meal!

Tips:

  1. To peel the chickpeas easily, add 1tsp baking soda to the ”first water”, boil 5 mins after it has reached the boiling point, pour off the water and rinse the chickpeas in cold water.
  2. You may add some herbs to your taste, e.g. a small bunch of thyme or a rosemary sprig. Just add them to the stock. This will make your hummus tastier and develop its flavour.

Pumpkin hummus

If you add some pumpkin and herbs to the Middle Eastern hummus, this bright combination will provide good mood for the whole day. The main ingredient of it, which is hummus, can boast high protein content which digests well, thus making it more and more popular with those who keep a healthy diet. We recommend serving humus with fresh or toasted bread, cherry tomatoes and crunchy vegetables.

  • Автор рецепта:
  • После приготовления вы получите 700 g
  • Время приготовления: 50 mins

Ингредиенты

  • 200 g chickpeas
  • 400 ml water
  • 50 g tahini
  • ½ pc lemon juice
  • 100 ml olive oil
  • 500 g pumpkin
  • salt
  • 1 pc bulb onion
  • 2 pcs bay leaf
  • 3 pcs cloves

Способ приготовления

  • Prepare the ingredients. To save time, you may boil the chickpeas and bake the pumpkin in advance. Store the cooked chickpeas in the fridge and an air-tight container (or preferably a glass jar) up to 3 days.

  • Soak the chickpeas in 2 glasses cold water for 8 hours, preferably overnight. Next day wash it thoroughly and add water so that it is 1 cm above the chickpeas level. Bring to a boil, pour off the water. Now you can discard the peels though it’s not necessary.

  • Add 400 ml water to the chickpeas; add a peeled onion with cloves stuck into it and bay leaves. Cook over medium heat till soft, about 40 mins. Drain in the colander, reserve the water, discard the onion and herbs.

  • Preheat the oven to 200°C. Cut the pumpkin into 1,5 cm thick wedges, drizzle with some oil and bake in the middle of the oven for about 20 mins. Discard the skin and seeds.

  • Combine the cooked chickpeas, tahini, lemon juice and baked pumpkin, grind everything with a blender.

  • Gradually add the oil and the reserved water. You may need little of the latter or not need at all. The mixture should be thick and smooth. Add salt to taste.

  • Pumpkin hummus is done!

  • Enjoy your meal!

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Asian style warm chicken salad
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Chocolate muffins with toffee condensed milk
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Asian style warm chicken salad

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