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🍽️ Creamy Pumpkin Hummus

77 kcal · 30 min · 4 servings

Ingredients

• 220 g Hokkaido pumpkin
• 220 g chickpeas (canned; drained weight)
• 2 tbsp olive oil
• 4 tbsp tahini
• 2 tbsp lemon juice
• 2 tsp cumin
• 1 tsp salt
• 1 tsp turmeric
• 2 tbsp pumpkin seeds
• chili flakes
• 3 sprigs cilantro

Instructions

1. 1. Wash the pumpkin thoroughly.
2. 2. Cut the pumpkin in half.
3. 3. Remove the seeds and the fibrous flesh.
4. 4. Cut the firm flesh into small cubes.
5. 5. Bring a pot of water to a boil.
6. 6. Add the pumpkin pieces to the boiling water.
7. 7. Cook the pieces over medium heat for about 10 minutes.
8. 8. The pumpkin pieces should still be firm to the bite.
9. 9. Drain the water.
10. 10. Let the pumpkin cool down briefly.
11. 11. Pour the chickpeas into a sieve.
12. 12. Rinse the chickpeas with cold water.
13. 13. Put the chickpeas into a blender.
14. 14. Add the oil.
15. 15. Add the tahini.
16. 16. Pour 50 milliliters of water into the blender.
17. 17. Add the lemon juice.
18. 18. Add the cumin.
19. 19. Add the salt.
20. 20. Add the turmeric.
21. 21. Add the cooled pumpkin to the blender.
22. 22. Blend the mixture until smooth.
23. 23. Wash the coriander leaves.
24. 24. Shake the coriander dry.
25. 25. Chop the coriander finely.
26. 26. Spoon the hummus into a bowl.
27. 27. Sprinkle pumpkin seeds over it.
28. 28. Sprinkle chili flakes over it.
29. 29. Sprinkle the chopped coriander over it.

Nutrition per serving

• kcal: 77
• Protein: 3 g · Fett/Fat: 5 g · Carbs: 5 g