Roasted pumpkin hummus
Lebanon
Prep: 15 minutes
Cook: 20 min
Rest: 15 minutes
Difficulty: Easy
Customising hummus with seasonal veggies usually gives nice surprises !
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Ingredients
To delight
4
people
500
g
pumpkin
1
garlic clove
1
càs
olive oil
1
càc
fleur de sel
½
lemon
2
càs
tahini (sesame purée)
1
càs
nutritional yeast
400
g
chick pea (can)
1
red pepper
1
green pepper
Directions
Step 1
Preheat oven to 180°C. Remove seeds of pumpkin and cut into pieces. Peel off garlic. Toss into olive oil, sprinkle with salt, and bake for 20 minutes or until tender.
Step 2
Leave to cool down, peel skin off, then transfer to a food processor with any juices from the tray and the garlic.
Step 3
Blend with the lemon juice, tahini, nutritional yeast and drained chickpeas.
Step 4
Keep refrigerated and cover with fresh peppers dices and my socca (see recipe) !
