Ingredients
- 500 g pumpkin
- 500 g drained chickpeas (canned), rinsed
- 150 g tahini
- 2 tbs lemon juice
- 2 gloves of garlic, peeled
- 1 ts cumin seeds
- 1 1/2 ts salt
- 2 tbs olive oil
- 3 twigs rosemary, finely chopped
Preparation
1. Clean the pumpkin, cut into cubes and place in the Softiera insert.
2. Pour 150 ml of water into the pot, place the Softiera insert inside. Place EasyQuick with sealing ring 20 cm on pot.
3. Heat the pot on highest level up to the steam window, switch to a low level, and cook for approx. 15 minutes in the steam area.
4. Remove the EasyQuick at the end of the cooking time and take out the Softiera insert. Put the pumpkin water to one side for pureeing.
5. Let the pumpkin steam off a bit, then blend it with all ingredients up to and including the salt in a high-powered blender or food processor until smooth."
6. If the hummus is too thick, gradually add some pumpkin water until a creamy consistency is reached. Add extra water if needed.
7. To serve, drizzle the hummus with olive oil and sprinkle with rosemary.
Tip
- This pumpkin hummus tastes best with fresh flatbread.
This recipe has been tested and approved by AMC.
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