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Les Marchés Publics de Montréal

Pumpkin hummus

All recipes |  Appetizers, Desserts and snacks, Side dishes, Vegetarian dishes

Pumpkin hummus, Accompagnements
  • Ingredients

    Pumpkin hummus

    • 200g cooked chickpeas
    • 100g of pumpkin puree
    • Juice of 1/2 lemon
    • 1 tablespoon of fresh goat cheese
    • 1 tablespoon of tahini
    • 1 handful of pomegranate
    • 1 clove of garlic
    • Parsley
    • Salt, pepper
    • Sesame seeds (for decoration)
    • Accompaniments (optional): wraps, bread, vegetables, etc.


    Follow these steps:

    1. The day before or a few hours before, take 1/4 of the pumpkin, remove the seeds and cut it into small cubes.
    2. Place the cubes in a saucepan filled with water and heat over high heat. When the water comes to a boil, let it cook for 10 minutes before pouring it into a colander (the pumpkin is cooked when the blade of a knife passes through it easily).
    3. When it is still hot, puree the pieces with a hand blender or a puree press (or even with a fork). Let the puree cool.
    4. Drain the chickpeas over a saucepan to catch the juice (it is important to keep the water in the chickpeas).
    5. Place all the ingredients in the food processor.
    6. Blend. If the texture seems too compact, gradually add the reserved chickpea juice. Pour in gradually until you obtain a smooth texture.
    7. Serve in a bowl and be creative with the decoration!


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