10 minutes
preparation
10 minutes
cooking
0 minutes
resting time
You will need:
Blender or food processor, lemon squeezer
Ingredients for the pumpkin hummus
For 10 servings, 1 serving = approx. 50 g (0 g of sugar)
250 g hokkaido pumpkin
265 g canned chickpeas, drained
1 tbsp olive oil
3 tbsp tahini
1 tbsp lemon juice
1 tsp cumin
1 tsp turmeric
1 tsp salt
a few pumpkin seeds
Preparation
Step 1:
Cut 250 g of hokkaido pumpkin into medium-sized cubes. Cook the cubes in boiling water for about 10 minutes.
Step 2:
Blend the pumpkin cubes with 265 g of drained chickpeas, 1 tbsp of olive oil, 3 tbsp of tahini, 1 tbsp of lemon juice, 1 tsp of cumin, 1 tsp of turmeric, and 1 tsp of salt until smooth.
Step 3:
Garnish with the pumpkin seeds, a drizzle of olive oil if you like, and serve.
The pumpkin hummus keeps well for a week in the refrigerator.