Hummus with pumpkin
Votes: 1
Time: 15 min.
Pumpkin hummus - detailed recipe.
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.
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:
- 1.5 tbsp. pumpkin puree
- 1.5 cups canned chickpeas, drained and rinsed
- 3 tbsp. l. tahini (sesame paste)
- 1 clove of garlic
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin
- 2 tbsp. l. olive oil
- 2 tablespoons lemon juice
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Recipes with similar ingredients: pumpkin puree, chickpeas, sesame
Cooking the dish according to the recipe:
- In a food processor, puree the pumpkin and chickpeas until smooth. Add the remaining ingredients to the food processor and process until smooth. Season with salt and pepper to taste. Serve the pumpkin dip with chips.
Exit: 3 tbsp.
Chickpea Dip Recipe - Pumpkin hummus with roasted garlic.
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