Roasted Pumpkin with Bean Hummus
45—50 Min
Experience the taste of autumn with our Roasted Pumpkin and Bean Hummus. Sweet Hokkaido pumpkin, smoky spices, and creamy hummus create a seasonal vegan dish that is both hearty and elegant.
Ingredients 6 Portions
- 1 Hokkaido pumpkin (about 600 g)
- 1 tbspSweet Potato
- 1 tbspoil
For the bean hummus:
- 240 gcooked beans
- 1 tbsptahini
- 30 mlolive oil
- Juice of ½ lemon
- 1 garlic clove
- 0.5 tspHimalayan Salt
- 0.5 tspPaprika, Smoked
- 80 mlice-cold water
- Pumpkin seeds, for serving
Preparation
- 1
Preheat the oven to 200 °C. Line a baking tray with parchment paper. Cut the pumpkin in half and scoop out the seeds. Slice each half into wedges and place them in a bowl. Add the oil and Sweet Potato Seasoning and mix well. Spread the wedges on the tray and roast for 25 minutes. Remove and set aside.
- 2
In a food processor or blender, combine all the hummus ingredients except the water and blend for 1 minute. Pour in the water and continue blending until smooth and creamy. Chill in the refrigerator until ready to serve.
- 3
Spread the hummus on a serving platter, arrange the roasted pumpkin on top, and sprinkle with pumpkin seeds.
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