BUTTERNUT SQUASH HUMMUS

Ingredients

250 g roasted pumpkin

200 g cooked chickpeas

1 small garlic clove

1 tsp ground cumin

1 tsp salt

2-3 tbsp lemon juice

1 tbsp tahini

1 tbsp olive oil

60 ml of water

To decorate

black sesame

pumpkin seeds

Chives

Olive oil

Elaboration

To roast the pumpkin

Cut the pumpkin into large pieces and bake at 200ºC for 30-40 minutes (depending on the size of the pieces). When we pierce it with a toothpick and it is soft, we take it out of the oven. Let it cool slightly and remove the skin.

For the hummus

In the Vitamix container, place the chickpeas, roasted pumpkin, garlic, 2-3 tablespoons of lemon juice, 1 tablespoon of tahini, 1 teaspoon of ground cumin, 1 teaspoon of salt and 60 milliliters of water. Blend everything well until you get a creamy paste, taste a little to adjust the amounts of salt, lemon or cumin to your liking. Now add the tablespoon of oil and blend for the last time.

Serve in a bowl and decorate with sesame seeds and pumpkin seeds. Place the chives on top and add a splash of olive oil. Spread it with whatever you like the most: bread, cucumber, carrot, celery...