Italian
Pumpkin Hummus
by Chef in Camicia · 306K subscribers on YouTube
A creamy and delicious pumpkin hummus made with roasted pumpkin and red lentils, perfect for sharing with friends as an appetizer. Gluten-free and vegan.
- Prep
- 1h
- Cook
- 45 min
- Total
- 1h 45min
- Servings
- 4
- Difficulty
- easy
Ingredients
11 items- 150 gZucca (Delica o Mantovana)Baked pumpkin flesh
- 80 gLenticchie Rosse DecorticateRed split lentils
- 250 mlWaterFor cooking lentils
- Garlic(optional) — A small piece, if desired
- 1 tspTahiniTahini
- SaltTo taste
- 1/2 pcsLemonJuice only
- Olive OilAbundant for blending and drizzle for serving
- PepperTo taste
- ChivesChopped, for garnish
- Sesame SeedsFor garnish
Method
- Bake the pumpkin in the oven until the flesh is dry.
- Cover the red lentils with water and cook for 15 minutes.
- Let the pumpkin and lentils cool completely.
- In a tall jar, combine the pumpkin, lentils, a small piece of garlic (optional), one teaspoon of tahini, salt, juice of half a lemon, abundant olive oil, and pepper.
- Blend until super creamy.
- Transfer to a small bowl and add a drizzle of olive oil, chopped chives, and sesame seeds.
- Serve immediately with friends.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
