Pumpkin Hummus with Baked Garlic

Pumpkin hummus with baked garlic – a detailed recipe cooking. AT ремя: 2 час. 35 minutes Вrecipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Hummus

• 450 gr canned chickpeas, drain the liquid
• 1 tbsp. pumpkin puree
• 2 tbsp. l lemon juice, plus more to taste
• 2 tbsp. l tahini sesame paste
• 1/2 tsp seasonings for pumpkin pie

Baked garlic

• 1/2 tbsp. olive oil
• 3 cloves of chopped garlic

Sprinkling

• 1/4 Art. pumpkin seed

Recipes with similar ingredients: chickpeas, pumpkin puree, garlic

Recipe preparation:

1. Cook the baked garlic: Preheat the oven to 190 ° C. Put olive oil and garlic in a ceramic form or bake a small baking dish, making sure that the garlic is not It turns brown, but simply acquires a golden color and becomes tender, from 15 to 20 minutes.
2. Cook the hummus: add the roasted garlic plus 2 tbsp. l oil from the mold (retain the remaining oil) into the food processor with chickpeas, pumpkin puree, lemon juice, tahini, mixture spices for pumpkin pie and a pinch of table salt. Mix until smooth, then add a little more garlic oil to get a homogeneous consistency. Try it and add some salt and lemon juice if necessary. Put in a bowl and pour the remaining olive oil; cover the pumpkin hummus and refrigerate for at least 2 hours
3. Before serving, add pumpkin seeds and a pinch of salt to the pan. and fry over medium heat until the seeds are fragrant and do not start to shine a little, about 4 minutes Pinch with salt salt. Sprinkle the toasted pumpkin seeds over the pumpkin hummus and cool slightly or serve at room temperature. Exit: 2 Art.