Tag: Hummus

Pumpkin Hummus – 's Pumpkin Hummus Recipe – Italian Cuisine

┬╗Pumpkin Hummus - Misya's Pumpkin Hummus Recipe

First of all, peel the pumpkin, cut it into small pieces or slices and cook it for 10 minutes in the microwave (or boil it for 20 minutes).

Put all the ingredients (pumpkin, chickpeas, tahini, garlic, lemon juice, rosemary, sage, salt and oil) in a bowl and blend until you get a uniform mixture.

That's all: the pumpkin hummus is ready.

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Pumpkin hummus: recipe and advice – Italian Cuisine

Creamy, intriguing and seasonal: let yourself be conquered by the recipe for pumpkin hummus

Our pumpkin hummus is a variant of the typical Middle Eastern recipe based on chickpeas and tahini, sesame paste with an irresistible taste.
You can bring it to the table in different occasions and ways: it can be a treat starter to spread on toasted bread or to dip breadsticks and raw vegetables, just like a pinzimonio, but it can also be combined with meat, for example as a cream for rolls, or use for stuffing sandwiches and toast.

This recipe will allow you to prepare a perfect pumpkin hummus, it is a tasty idea to propose during the autumn and will conquer everyone with its original flavor and its bright color. We served it for a Italian aperitif, together with the crunchy carasau bread of the Sardinian tradition.

pumpkin hummus
Photo by Beatrice Prada

Pumpkin hummus: recipe


500 g of pumpkin already cleaned
150 g of chickpeas
20 g of pumpkin seeds
2 tablespoons of tahini
Extra virgin olive oil


To prepare the pumpkin hummus, first clean the pumpkin: peel it, start cutting it into quarters and remove the seeds and internal filaments. Cut the pumpkin into cubes until you get 500 g, sprinkle it with a drizzle of extra virgin olive oil and bake it in the oven at 200 ┬░ for 20 or 30 minutes, depending on the size of the cubes, until soft.

Remove from the oven, let it cool and blend the cooked pumpkin cubes with the chickpeas, tahini, two tablespoons of extra virgin olive oil, salt, pepper, until the consistency is firm but silky. Serve in a bowl adding a drizzle of oil and pumpkin seeds. Pumpkin hummus is ready to be enjoyed!

If you want to keep it, place it in the refrigerator in a tightly closed airtight container for no more than 2-3 days.

Pumpkin hummus: tips

Our pumpkin hummus will win you over for its delicacy, given by the sweetness of the pumpkin. However, if you love very strong tastes, you can give it an edge by adding spices such as cumin and the paprika or enrich it with a clove of garlic in small pieces, to be blended together with the other ingredients.

Below, other original recipes to prepare hummus and combine it creatively.

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Jars of hummus and vegetables – Italian Cuisine

The fresh, light, but also tasty and colorful idea to always carry with you this summer!

L'chickpea hummus it is an easy, quick to prepare and very versatile idea.
It is ideal when you want to eat something fresh, healthy and light, perhaps outdoors and without too many cutlery, but only with a little bread or focaccia and of raw vegetables.

How to make an amazing hummus

To do thechickpea hummus first choose vouchers chickpeas in glass, because yes, even cooked are fine and those preserved in glass are the best! For two nice portions they are enough 300 g. Rinse them very very carefully until they release only clear and transparent water.
Then pour them into a blender together with one clove of garlicor, if you like, a spoonful of tahina, the juice of half a lemon it's a pinch of salt and start blending slowly adding theextra virgin olive oil flush.
In order not to use too much oil, alternate it with water at room temperature.
Once you get a cream, adjust salt if necessary and serve everything in a bowl with some sweet paprika over it.


Tahina and lemon

These are two ingredients that cannot be lacking in hummus, but they should be dosed a little according to your personal taste, especially lemon juice.
There tahina is nothing but one sesame seed cream and a slightly toasted hummus taste. A spoon is enough and you can find it in the ethnic department of all supermarkets but you can also make tahina at home.
As for the lemon, instead, add it a little at a time and taste to understand if the taste is right for you.

Crunchy raw vegetables

The most fun way to serve hummus this season is by glass jar with hermetic closure. In this way it is comfortable to eat and practical to carry around, as a schiscetta in the office or in the park. You can of course also use the glass jar of chickpeas, after having sterilized it.
Then create an abundant hummus base and then add some raw vegetable sticks beautiful crispy like cherry tomatoes, carrots, peppers, radishes, cucumbers, celery, courgettes and also leaves such as radicchio or endive.
You will eat hummus with the help of vegetables as if it were a pinzimonio and to complete the dish and make it balanced, also add pieces of schiacciata, homemade crackers or crispy focaccia.

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