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Kürbis-Hummus mit geröstetem Butternut Kürbis

Roasted Butternut Squash Hummus

My savory pumpkin hummus tastes wonderfully creamy and spicy.

Gericht Dip, easy recipe, Glutenfree, Low Carb, Side Dish, spread, vegan
Länder & Regionen arabian, Israel, Levante
Keyword Butternut hummus with roasted butternut squash
Vorbereitungszeit 10 Minuten
Zubereitungszeit 20 Minuten
Portionen 8 Personen
Autor Labsalliebe

Zutaten

INGRIDIENTS FOR ROASTED BUTTERNUT SQUASH HUMMUS

  • 250 g dried chickpeas

INGREDIENTS FOR PUMPKIN PUREE

  • 1 1 butternut squash2 garlic cloves
  • 2 cloves garlic (for the hummus don`t mix it)

INGREDIENTS FOR PUMPKIN HUMMUS 

  • 125 g tahini
  • 1 lemon juice of it
  • 1 tsp cinnamon optional 
  • salt, pepper
  • 3 ice cubes
  • 500 g pumpkin puree

TOPPING

  • 30 ml olive oil 
  • 5 garlic cloves

Anleitungen

PREPARATION CHICKPEAS 

  1. Soak chickpeas overnight or better for 24 hours with double amount of cold water.

  2. The next day, be sure to drain the Soaked Water in a colander and rinse the chickpeas under clear water.

  3. Place in a pot with fresh water and cook until tender, about 1 1/2 to 2 hours.

  4. Strain the water and remove the skins from the chickpeas. I know it's a bit of a hassle, but you'll be rewarded with a fine creamy result at the end.

PREPARATION PUMPKIN PUREE

  1. Preheat oven to 200 °C. 

  2. Slice butternut squash and spread on a baking sheet lined with parchment paper. Since it contains only a few seeds, you can simply scoop them out when you get to the end.

  3. Add the garlic cloves in their skins to the baking tray.

  4. Bake for 20 minutes and then let them cool down.

  5. Set garlic cloves aside for later.

  6. Peel the skin off the squash and discard.

  7. Puree pumpkin with a blender.

  8. For the pumpkin hummus, measure out 500g and if there is any of the pumpkin puree left over, simply freeze in a container in the freezer. 

PREPARATION PUMPKIN HUMMUS

  1. Place tahini and lemon juice in a blender with the spices and blend until creamy, a adding the ice cubes a bit at a time.

  2. Add the pumpkin puree, cooked and peeled chickpeas, the grilled and peeled garlic and puree until fine.

  3. You can press the finished pumpkin hummus through a sieve for an even finer texture.

PREPARATION TOPPING 

  1. Peel and slice garlic cloves and fry in a little olive oil until crispy. 

  2. Put the pumpkin hummus in a bowl and draw a circle on it with the back of a spoon.

  3. Drizzle with high quality olive oil and spread the crispy garlic cloves over the top. 

Rezept-Anmerkungen

My savory pumpkin hummus tastes wonderfully creamy and spicy and is perfect with falafel, as a spread, as a vegetable dip for sheet pan veggies or simply on its own with freshly baked pita bread, nan-e taftoon, lavash or a baguette.