Hummus with pumpkin and coriander

Thanks to the addition of baked pumpkin, hummus acquires a unique taste, color and aroma. This is a perfect idea for a light and healthy breakfast.

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Quantity of servings: 2, Time: 40 minutes, Difficulty: easy

 

Ingredients (for 2 servings):

  • 4 slices of Pure Grain Rye Bread with sprouted rye Beak Beak
  • Half a small Hokkaido pumpkin (400 g)
  • 2 teaspoons of extra virgin olive oil
  • 200 g of cooked or canned chickpeas (drained weight)
  • 2 cloves of garlic
  • 3 tablespoons of tahini sesame paste
  • Juice from half a lemon
  • Salt to taste
  • 2 tablespoons of pomegranate seeds
  • Fresh cilantro for garnish

 

Instructions:

  1. Remove the seeds from the Hokkaido pumpkin and place it on a baking sheet. Drizzle the flesh with olive oil and sprinkle with salt. Bake at 200 degrees Celsius (top and bottom heating) for about 30 minutes or longer until it becomes tender. Allow it to cool, then peel the pumpkin.
  2. In a food processor, combine the pumpkin, chickpeas, and crushed garlic. Add the tahini paste and lemon juice. Blend for a few minutes until you achieve a fluffy and smooth hummus. Season with salt to taste.
  3. Serve the hummus with slices of Pure Grain Rye Bread, sprinkled with pomegranate seeds and cilantro.

 

Enjoy your Pumpkin and Chickpea Hummus with Rye Bread!

 

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