No matter the occasion, or indeed for no occasion, pumpkin hummus is a delicious appetizer to spread on toasted bread or dip for breadsticks and raw vegetables for aperitivo. It can also be combined with meat, for example as a creamy sauce for meat rolls, or used to fill sandwiches and toasted paninis.
With this recipe, you’ll prepare the perfect pumpkin hummus. It’s a tasty idea at this time of year that’s a sure-fire winner packed with original flavors and vibrant color. Our pumpkin hummus is a variant of the typical Middle Eastern recipe based on chickpeas and tahini (sesame paste with an irresistible flavor). For an Italian style aperitif, w,e like to serve our pumpkin hummus with the crunchy traditional Sardinian carasau bread. Enjoy!
Pumpkin hummus recipe
Ingredients:
500 g pumpkin already cleaned
150 g of chickpeas already cooked
20 g pumpkin seeds
2 tablespoons of tahini
extra virgin olive oil
salt- pepper
Method:
To make pumpkin hummus, first, clean the pumpkin: peel it, start cutting it into quarters and remove the seeds and internal filaments. Cut the pumpkin into cubes equivalent to 500 g, sprinkle it with a drizzle of extra virgin olive oil, and cook in the oven at 200° for 20 or 30 minutes, depending on the size of the cubes, until they are soft.
Remove from the oven, let them cool then whisk the cooked pumpkin cubes together with cooked chickpeas, tahini, two tablespoons of extra virgin olive oil, salt, pepper until you get a firm but smooth consistency. Serve in a bowl adding a drizzle of oil and some pumpkin seeds.
Note: it can be kept in the refrigerator in a tightly sealed container for no longer than 2-3 days.
