Pumpkin Hummus

Ingredients

• 7.8 oz Hokkaido Pumpkin
• 7.8 oz Chickpeas (canned; drained weight)
• 2 tbsp olive oil
• 4 tbsp Tahini
• 2 tbsp lemon juice
• 2 tsp cumin
• 1 tsp salt
• 1 tsp turmeric
• 2 tbsp pumpkin seeds
• chili flakes
• 3 stalks coriander

Instructions

1. 1.

   Wash the pumpkin, halve it, remove the seeds and cut the flesh into pieces. Cook in boiling water for about 10 minutes until firm to the bite. Drain and let cool slightly.

2. 2.

   Meanwhile, drain the chickpeas in a sieve and rinse with cold water. Combine with oil, tahini, 50 ml water, lemon juice, cumin, salt and turmeric in a blender.

3. 3.

   Add the pumpkin and blend everything finely. Wash, dry and chop the coriander. Spoon the pumpkin hummus into a bowl and sprinkle with pumpkin seeds, chili flakes and coriander.