Pumpkin hummus
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Baked pumpkin hummus is a hearty, healthy and delicious lean, vegetarian snack that the whole family will love.
Bright and tasty pumpkin hummus is a healthy, nutritious snack that will pleasantly diversify your daily diet. Made from pumpkin baked to a caramel crust and canned or boiled chickpeas, with the addition of fresh herbs, herbs, spices and garlic, hummus is easy to prepare and has an appetizing, moderately spicy taste and delicate creamy texture. Hearty on its own, supplemented with vegetables, crackers or bread, pumpkin hummus will be an excellent option for a healthy snack or snack during the day, an excellent addition to sandwiches or an alternative to pate in a Lenten or vegetarian menu. Try it!
Ингредиенты
Pumpkin – 1 kg
Canned/boiled chickpeas – 500 g
Garlic – 8 cloves
Lime/lemon juice - 1-2 tbsp. (taste)
Olive oil - 2-3 tbsp.
Drinking water – 2 tbsp.
Mixture of Italian herbs – 2 tsp.
Salt - to taste
Ground black pepper - to taste
Parsley - 0.5 bunch
Smoked paprika – 0.5 tsp. (optional)
Vegetable oil - 1 tsp
Рецепт
1. Peel the pumpkin from the seeds and cut into large pieces, keeping the peel if possible. Place the pumpkin pieces and the foil-wrapped garlic cloves in a baking tray lined with baking paper. Brush the pumpkin with vegetable oil, sprinkle with salt and ground black pepper.
2. Place the prepared garlic and pumpkin in an oven preheated to 200 degrees and bake for 40-50 minutes, until soft and golden brown. Then cool the vegetables slightly and peel them.
3. Add canned or boiled chickpeas to the pumpkin and garlic. The proportions of pumpkin and chickpeas should be approximately equal. After baking and peeling 1 kilogram of pumpkin, I have 550 grams of pulp left, so I also add 500-550 g of chickpeas.
4. To the prepared base ingredients, add vegetable oil, lemon or lime juice, finely chopped parsley, a little drinking water, dried herbs and spices to taste.
5. Using a blender, grind the ingredients to a puree. If necessary, adjust the thickness of the hummus to your taste by adding a little more drinking water or olive oil.
6. Pumpkin hummus is ready.
7. The finished snack can be stored in the refrigerator in an airtight container for 3-4 days.