* For the pumpkin puree you cut a butternut squash lengthwise in half. Scoop the seeds out and put

When reading recipes and menus, there is so much choice that (for me at least) is often difficult to choose. In all curiosity, I would prefer to taste a bit of everything. It was therefore not surprising diners that again I could not decide in coming up with a recipe for pumpkin hummus. I have luckily managed to limit to two flavors, although they both contain pumpkin, are still very different. One is what spicier with fresh garlic, cumin, cinnamon and smoked paprika. The other version is milder and more refined seasoned with rosemary, sage, roasted garlic, vanilla and orange. I find both very tasty, especially when combined with the seasoned pita chips. The choice is up to you ...
Version 1: 240 g chickpeas (rinsed and drained) 240 g pumpkin puree * 4 tablespoons tahini (sesame paste) 5 tbsp lemon juice (about 1 lemon) 2 tablespoons olive oil 1/2 teaspoon ground cumin 1/4 teaspoon smoked paprika 1/4 teaspoon salt freshly ground black pepper to taste 1 1/2 clove garlic, crushed pinch of cayenne pepper pinch of cinnamon 2 tbsp pepita's (pumpkin diners seeds), possibly
Version 2: 240g chickpeas (rinsed and drained) 240 g pumpkin puree * 4 tablespoons tahini (sesame paste) 5 tbsp lemon juice (about 1 lemon) 3 tablespoons olive oil 3/4 bulb roasted garlic diners * 1 1/2 tbsp rosemary needles 5 large sage leaves ( fresh) 1/4 teaspoon vanilla grated diners zest of 1 orange 1/4 teaspoon salt black pepper to taste
* For the pumpkin puree you cut a butternut squash lengthwise in half. Scoop the seeds out and put them both with the halves cut side down on a lined baking diners tray. Roast for about 45 minutes in the oven at 180 C (hot air) until soft and cooked. The garlic can be roasted in the oven at the same time. Grease a bulb of garlic in a little olive oil and wrap it in aluminum foil and bake in the same way as the pumpkin. diners Puree the pumpkin peel and all, just remove the ugly and dark pieces of peel. I grate often copious amounts of pumpkin, so I have a stock of pumpkin puree. Store it in portions in the freezer for example, pasta, cakes and hummus.
Version 1: Place all ingredients in blender and puree it. Garnish with some pumpkin diners seeds. Done! Version 2: Chop the rosemary and sage finely with a knife. Remove the roasted garlic bulb apart and squeeze the soft garlic puree the garlic cloves. Do this with all the other ingredients in the blender and puree it. Done! Pita Chips: Mix the oil with the spices and salt. Cut the pita breads in half so you have two thin round buns. The easiest way is the pitas first heating in the microwave, then they are softer so they are easy to cut his. Spread each round on one side with herbal oil and cut each circle into 8 wedges. Place the slices in a single layer on a lined baking sheet. Bake in the oven at 190 C (hot air) for 7-10 minutes (depending on thickness) and toss them even halfway over. Of course you also here the choice of many possibilities (oh no!) To use herbs, think for example cumin, za'atar, ras el hanout, paprika, sumac, oregano, parsley, ... .etc. You can even make sweet pita chips with oil or melted butter with cinnamon and sugar in a delicious fruit salad!
Are you a hummus lover and can you even more choices, then consider visiting my recipes for hummus diners style pizza and hummus with green herbs. Let me know in a message which version you prefer, diners I am very curious! Have fun and enjoy!
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