Pumpkin hummus

Pumpkin hummus

Ingredients

  • 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.

Preparation

  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!
     
Preparation
10 minutes
Cooking
30 minutes
Servings
4 portions
Category
Side dishes
Desserts and snacks
Appetizers
Vegetarian
Recipe by
Caillebot