Roasted Pumpkin Hummus

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 381, total fat 25 G., saturated fats 3 G., proteins 11 G., carbohydrates 33 G., fiber 9 G., cholesterol 0 mg, sodium 436 mg, sugar 6 G.

This healthy and filling butternut squash hummus goes perfectly with flatbreads or fresh vegetables. You can also use it as a healthy spread. If you already have roasted pumpkin, the hummus is ready in minutes. Simply blend all the ingredients and don't forget to add tahini paste, an essential ingredient in any hummus that truly enhances the flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Half a small butternut squash (cut vertically)
1/4 cup extra-virgin olive oil, plus more for greasing
1 can (425 g) canned chickpeas, rinsed
1/4 cup tahini
2 tablespoons chopped canned chipotle peppers in adobo sauce
Juice of half a lemon
Toasted sesame seeds for sprinkling
Chili powder, for sprinkling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pumpkin, chickpeas, tahini, chipotle peppers in adobo sauce, lemon juice, sesame

Cooking the dish according to the recipe:

Preheat oven to 200°C (400°F). Remove the seeds from the pumpkin. Brush with a thin layer of olive oil and sprinkle with 1/4 teaspoon of salt. Place cut-side down on a baking sheet. Bake until the pumpkin is tender when pierced with a knife, 30–40 minutes. Let cool completely.
Place the cooled pumpkin flesh in a food processor. Add the chickpeas, tahini, chipotle, lemon juice, and 3/4 teaspoon salt. Process until smooth. Without stopping the processor, pour in the olive oil and process until very smooth, about 1 minute.