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Prep time
30 minutes
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Cook time
5 minutes
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makes
2 small bowls
Author Notes
Requested by my Mom.❤️❤️❤️ —redop770
Ingredients
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One small cup of chickpeas soaked overnight and boiled
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One small quarter of butternut pumpkin cut into cubes
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One tsp of salt
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A pinch of pepper
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1/3 tsp of ground cumin seeds
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One small half a cup of tahini
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Juice of half a lemon
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Three pinches of paprika
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A small handful of pumpkin seeds
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1/4 small cup of sunflower oil
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1/4 small cup of olive oil + extra for drizzling
Directions
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Pre - heat the oven at between 230 - 250 degrees celcius (446 - 482 degrees fahrenhiets). Get out a baking tray with baking paper, place the pumpkin cubes in and mix it with 1/3 tsp of salt and 1/4 small cup of sunflower oil and roast them for 20 - 30 minutes or until they are soft and crispy. After the pumpkin is fully cooked, take them out and let them cool.
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Get out a food processor, pour in the chickpeas and process them for 10 - 20 seconds or until the mixture becomes slightly pasty. Next pour in the roast pumpkin, tahini, 2/3 tsp of salt, pepper, cumin seeds, juice of half a lemon, 1/4 small cup of olive oil and process them until the mixture becomes smooth.
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Get out two perfect bowls of your choice and pour the hummus in each of them. Next carefully garnish the tops with paprika and pumpkin seeds and finally add light drizzles of olive oil.
Enjoy!❤️❤️❤️
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