Favorite snack turns out even tastier and more beautiful if you cook it with pumpkin. Bright pumpkin hummus can be served with chips, bread, crackers or falafel. For convenience and to save time, I will use canned chickpeas.
Ingredients
- Chickpeas (canned) – 200 g
- Pumpkin - 300 g
- Sesame - 3 tbsp.l .
- Garlic - 2 cloves
- Lemon juice - 3 art.l.
- Olive oil - 50 ml
- Ground red pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Peel the pumpkin from the seeds, peel and cut into small pieces.
Cover the baking sheet with parchment paper, lay out the pumpkin, sprinkle with ground pepper and bake for 30 minutes at a temperature of 200 degrees.
Flip the chickpeas into a colander and leave for 5 minutes to drain the excess liquid.
Pour sesame seeds into a dry frying pan and fry until golden brown.
Grind sesame seeds with garlic and olive oil in a blender.
Add lemon juice, salt and continue to beat for 2-3 minutes.
Add chickpeas, pumpkin and chop until smooth.
