Pumpkin Hummus with Spiced Seeds
Description
A delicious appetizer for any gathering. You can quite easily make tahini paste yourself by grinding sesame seeds, which must be roasted, together with oil into a uniform mixture. Proportions: approximately 15 ml of oil per 100 g of sesame seeds. It can be served warm or chilled.
Instructions
- 1
Step 1
Roast the pumpkin. If the pumpkin is small, it is easiest to roast it in halves, removing the seeds and fibers, and lightly brushing with vegetable oil. Roast until tender and lightly browned. Let cool and remove the thin skin.
- 2
Step 2
In a skillet, preferably cast iron, heat a spoonful of butter. Add the seeds and toast, stirring constantly, until golden. Remove from the heat, immediately sprinkle with peppers and spices, season with salt, and mix well. Let the seeds cool in the skillet. My advice—make a bigger batch right away; they’re irresistible!
- 3
Step 3
Put the cleaned pumpkin flesh, garlic cloves, and tahini into a blender. Pour in olive oil, season lightly with salt, and add lemon juice. Blend well until smooth. Taste it—you may want to adjust the flavor to your liking.
- 4
Step 4
Transfer the hummus to a bowl, sprinkle with a portion of spicy seeds, drizzle lightly with olive oil, and serve immediately, along with pita or flatbreads, falafel, and fresh vegetables.