Ingredients

The following ingredients have 3 Servings
  • 250 g pumpkin (peeled, cut into small chunks)
  • 2 medium-sized onion
  • 8-10 garlic cloves
  • 400 g can chickpeas (rinsed and drained)
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tsp red chili powder
  • 2 tbsp extra virgin olive oil
  • few mint sprigs

Instruction

  • Rinse beans and check for any bad beans and remove them. Add water to beans and let soak 4–6 hours or overnight.
  • Place beans and their water in a pressure pan and bring 4 whistles over medium heat. Open the pressure pan once it cools down.
  • Heat a pan and add some olive oil and chopped onion, garlic, and small chunks of pumpkin. Roast it for 10 minutes till pumpkin is tender and soft.
  • Once everything is cooled down add cooked beans and their water (very little) to a food processor. Add pumpkin chunks, tahini paste, salt, lemon juice, and red chili powder.
  • Pulse until combined. Then turn on the food processor and stream in olive oil. Blend until hummus is well combined and creamy.