The pumpkin season has finally started! To start it, I have refined hummus with the tender fruit vegetables this weekend. I bought the small pumpkin fresh from the Jucker Farm – it doesn’t get any fresher than this. By the way, on the Jucker Farm you can also get homemade pumpkin chips, perfect for dipping into the humus!
Ingredients
Hummus
- 2 tbsp Tahini
- 2 tsbp sesame seeds
- 1 lemon juice
- 1 knife tip turmeric for the color
- 200 ml cold water
- 1 pinch salt
- 1 pinch pepper
- 3 tbsp olive oil
- 200 g chickpeas soft boiled
- 50 g black olives chopped into pieces
Servings: personnes
Units:
Instructions
- Preheat the oven to 200˚C. Quarter the pumpkin (no tedious peeling necessary). Sprinkle the pumpkin with olive oil and bake it until the flesh is soft (takes about 10-15 minutes).
- Leave to cool and simply separate the flesh from the skin with a spoon or knife.
- Puree the pumpkin flesh. Add the rest of the ingredients and puree until a very fine consistency is reached — you may need to add a bit more cold water.
Recipe Notes
My hummus variation I have prepared with black olives and served with chips.
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