Pumpkin hummus without olives
Roasted pumpkin hummus with chickpeas, tahini and lemon, served with pita and without olive decorations.
Active time30 min
Cooking25 min
Total1 h 15 minResting : 15 min
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Ingredients
- 5 g garlic
- 300 g peeled, deseeded pumpkin
- 25 ml olive oil
- 25 ml lemon juice
- 300 g cooked, drained chickpeas
- 3 g salt
- 40 g tahini
- 160 g pitta bread
Preparation
Preheat the oven to 200 degrees Celsius. Cut the pumpkin into small cubes, toss with 10 ml of oil and roast for 25 minutes.
300 g peeled, deseeded pumpkin25 ml olive oil- oven
- baking tray
Leave to cool slightly for about 15 minutes.
Blend the pumpkin, chickpeas, tahini, lemon juice, garlic, remaining oil and salt until smooth.
5 g garlic25 ml lemon juice300 g cooked, drained chickpeas3 g salt40 g tahini- blender
Spread the hummus in a thick disc on a plate and draw grooves with a spoon. Serve with the pita bread cut into pieces.
160 g pitta bread- knife
- plate
Allergens
- Gluten
- Sesame
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration