ROAST PUMPKIN HUMMUS – The Consol Shop Cornubia

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{"id":394240426136,"title":"ROAST PUMPKIN HUMMUS","created_at":"2021-02-15T14:40:02+02:00","body_html":"\u003cp\u003e\u003cb\u003eServes 12\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIngredients:\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cstrong\u003eFor the Hummus:\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e300g pumpkin, diced and peeled\u003cbr\u003e2 tsp ground cumin\u003cbr\u003eSalt and freshly ground black pepper\u003cbr\u003e2 cans of chickpeas, drained\u003cbr\u003e4 tahini paste\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTo serve:\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e¼ cup black sesame seeds — toasted\u003cbr\u003e50g baby carrots\u003cbr\u003e50g baby radishes\u003cbr\u003e50g mange tout\u003cbr\u003e30g pea shoots\u003c\/p\u003e","blog_id":75429740696,"author":"Duncan Colville","user_id":60400533656,"published_at":"2021-02-15T14:40:02+02:00","updated_at":"2021-03-09T11:48:17+02:00","summary_html":"","template_suffix":"","handle":"roast-pumpkin-humus","tags":"","image":{"created_at":"2021-02-18T07:40:53+02:00","alt":"","width":2315,"height":1120,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0454\/9928\/5656\/articles\/HUMUS.jpg?v=1613626853"}}

ROAST PUMPKIN HUMMUS

Serves 12

Ingredients:

For the Hummus:

300g pumpkin, diced and peeled
2 tsp ground cumin
Salt and freshly ground black pepper
2 cans of chickpeas, drained
4 tahini paste

To serve:

¼ cup black sesame seeds — toasted
50g baby carrots
50g baby radishes
50g mange tout
30g pea shoots

Directions:

  1. For this recipe you will need 4 x Consol Glass Dip Jar 200ml.
  2. Preheat oven to 200°C.
  3. Place the pumpkin, cumin and 4 tablespoons of olive oil into a baking dish, toss together, then roast for 25 mins or until the pumpkin is tender.
  4. Place butternut, remaining olive oil, chickpeas, tahini and seasoning into a blender and puree until smooth, then add a little of the chickpea water to the mixture if it’s too thick.
  5. Place the hummus into the jars, then sprinkle over a layer of sesame seeds.
  6. Arrange a few of the baby vegetables and pea shoots on top to create an edible garden scene.
  7. Serve jars on wooden boards with extra baby vegetables to dip.

Created by: Zola Nene