Pumpkin Hummus

For the pumpkin hummus, cut the pumpkin into slices and bake in a preheated oven at 200 °C convection oven for 20 minutes. Turn the pumpkin slices once in between and let them cool down after baking.

Drain the chickpeas through a sieve, reserving the liquid. Peel the garlic cloves. Place the pumpkin, chickpeas, tahini, almond paste, garlic and cumin in a blender jug and puree finely with a hand blender.

If the mixture is too dry, add a little chickpea liquid. Season the hummus with salt and lemon juice, sprinkle with chopped parsley and serve with vegetable sticks.

Preparation Tip:

For those who do not tolerate raw garlic well, bake the garlic cloves unpeeled with the pumpkin slices. The pumpkin hummus can also be prepared with a little less garlic.

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