vegan pumpkin hummus

Pumpkin Hummus

 

 

Ingredients:

500 g of Hokkaido

4 TBSP olive oil

2 Cloves of garlic

1 Lemon

1 Tsp cumin

1 EL tahini

2 TBSP sour cream

Salt, pepper, sugar

1 TBSP pumpkin seeds

little pumpkin seed oil

Cut pumpkin into small pieces and with salt, sugar and olive oil marinade and cook over medium heat in a saucepan for soft. Roast the cumin in a skillet and unprovided. Finely chopped garlic and grate the peel of a lemon.

1 EL tahini made from glass or quickly, by about Sesame toasts 5 TL and processed with some salt and oil into a paste and then with toasted sesame oil and lemon juice tastes from them something.

Garlic, cumin, tahini, a portion of lemon juice - Bowl, and the sour cream to the pumpkin type and fine puree. With pepper, salt, sugar, cumin and lemon juice to taste to taste, garnish with pumpkin seeds and pumpkin seed oil and serve for dipping with bread.

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