Invited to one of the tables in the house I made for pumpkin hummus. I had grilled meatballs served with lentil consistency Yesil little more open. On my desk was one of my two favorite flavors of the day, the other was a salad I made with wild rice. In the coming days I’ll write the recipe for her. But today pumpkin in hummus priority. Familiar with pumpkin hummus brings a different point of peculiar sweetness. The accompanying turmeric, ginger, and nutmeg thoroughly in spices such as flavor that are perfect for the stresses. If you’re bored and looking for something different humusdan Classic this recipe is for you.


– 500 g of boiled pumpkin

– 1 cup of boiled chickpeas

– 1 cup tahini

– 2 cloves of garlic

– Juice of 1 lemon

– 1 cup olive oil

– Salt, pepper

– 1 teaspoon turmeric powder

– 1 teaspoon powdered ginger

– Less nutmeg

– 1 teaspoon sesame seeds until

– 1 tbsp pumpkin seeds


Slice the cleaned cut into 4-5 pieces and outer shells into a saucepan we’re getting pumpkins. Add half cup water over low heat until they are softened and their juice over we’re cooking. Cool pumpkins, we robbed our food processor we are adding shells to the boil and chickpea. Tahini, lemon juice, salt and crushed spices and mix until homogeneous and add the entire mixture to our. Then, slowly add the olive oil mixture to adjust the consistency. Taste, salt and spices according to our taste, we can arrange for their consistency. We then we take on the hummus and sprinkle the pumpkin seeds and sesame and slight pit in a bowl pour a little olive oil and IT service we do. Bon Appetit…

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