Baked pumpkin, pumpkin hummus and walnuts
Author:
Glen Ballis
Recipe from Chef Glen Ballis.
Ingredients
| Pumpkin puree hummus 110 g |
| Pumpkin 160 g |
| Seasoning 1 g |
| Salt 1 g |
| Olive oil 5 g |
| Walnuts 5 g |
| FOR HUMMUS: |
| Chickpeas 400 g |
| Pumpkin puree 320 g |
| Olive oil 1 tbsp. |
| Sesame paste 2 tbsp. |
| Lemon juice 2 tbsp. |
| Nutmeg 0.5 pinches |
| Turmeric 1 pinch |
| FOR THE DRESSING: |
| Olive oil 10 g |
| Lime Juice 10 g |
| Rice sauce (mirin) 10 g |
Instructions
Step 1
Place the pumpkin puree, boiled chickpeas and tahini in the blender bowl in batches, add the sesame paste and chop into a smooth paste. Add salt, spices, lemon juice and olive oil. Stir.
Step 2
Pre-bake the pumpkin with olive oil and seasonings, dress the sauce, mixing all the ingredients. Place cooked hummus in a dish, top with baked pumpkin and garnish with walnuts before serving.
