Spicy and delicious, I love making this hummus in autumn, when pumpkin season. He looks a bit like hummus with caramelized carrots, but still make it in a separate recipe.
Ingredients:
• 300g pumpkin puree (here is the recipe how to do it),
• 300g cooked chickpeas (here are all the ways of cooking the chickpeas),
• Juice of 1 small lemon
• 4 tbsp tahini,
• 3-4 garlic cloves,
• 4-5 tbsp olive oil,
• 2-3 tsp. coriander,
• 1 tsp cumin (tastes better to do with solid, which is ground in the process of making hummus),
• 0.5 tsp. chili pepper
• Salt/pepper to taste
• Water (if needed if the hummus is too thick).
How to do:
1. Prepare pumpkin puree. I usually make lots of puree and freeze it in portions, or cook him pumpkin pancakes, cookies or cheesecake.
2. Cook the chickpeas.
3. Then all in a blender and until smooth. Details about the process of cooking and how delicious hummus to the table, wrote the recipe for classic hummus.
With sweet hummus (with carrots, bell peppers and pumpkin) I love to make this kind of Shawarma: smear the “tanned” side of the pita with hummus, throw mushrooms on top, fried with onions, garlic and soy sauce (or baked with soy sauce and garlic and onion powders), a little goat curd cheese, coriander greens, a little mint and parsley. You can also put a pickled red onion. Wrap tightly and fry in a dry pan. It turns out VERY tasty!!!
Bon appetit!