Let’s enjoy pumpkin in all ways possible.
We are big fan of hummus and we can literally eat it every single day for any meal of the day :P
This one is an easy hummus dip with a fall twist.
270 gr roasted pumpkin
1 can chickpea
30 gr tahini
80 ml water
1 garlic clove
2 gr cumin powder
2 gr salt
Olive oil to drizzle
Cut your pumpkin in cubes and roast at 200 degrees on fan mode for approximately 25 minutes.
Keep the seeds, wash and pat dry them. Add some salt, spices of your choice (here we chose cumin and paprika) and olive oil. Place in the oven at 180 degrees on fan mode for more or less 15 minutes.
Drain and rinse the chickpea can.
Once your pumpkin is ready, add all the ingredients to the blender (except olive oil) and blend until smooth.
Top with some olive oil, chili flakes and the pumpkin seeds and enjoy with some crackers !!!