ROAST PUMPKIN HUMMUS – The Consol Shop Cornubia

RECIPES MAKE THE MOST OF OUR PRODUCT RANGE

{"id":394240426136,"title":"ROAST PUMPKIN HUMMUS","created_at":"2021-02-15T14:40:02+02:00","body_html":"\u003cp\u003e\u003cstrong\u003eServes 12\u003c\/strong\u003e\u003c\/p\u003e\n\n\n\u003cdiv\u003e\u003cstrong\u003eHummus Ingredients:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e300g pumpkin, diced and peeled\u003c\/li\u003e\n\u003cli\u003e2 tsp ground cumin\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e2 cans of chickpeas, drained\u003c\/li\u003e\n\u003cli\u003e4 tbsp tahini paste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\n\n\u003cdiv\u003e\u003cstrong\u003eTo serve:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e¼ cup black sesame seeds — toasted\u003c\/li\u003e\n\u003cli\u003e50g baby carrots\u003c\/li\u003e\n\u003cli\u003e50g baby radishes\u003c\/li\u003e\n\u003cli\u003e50g mange tout\u003c\/li\u003e\n\u003cli\u003e30g pea shoots\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e","blog_id":75429740696,"author":"Duncan Colville","user_id":60400533656,"published_at":"2023-05-19T14:22:28+02:00","updated_at":"2023-05-19T14:22:28+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":"\/\/cornubia.consolshop.co.za\/cdn\/shop\/articles\/HUMUS.jpg?v=1613626853"}}

ROAST PUMPKIN HUMMUS

Serves 12

Hummus Ingredients:
  • 300g pumpkin, diced and peeled
  • 2 tsp ground cumin
  • Salt and freshly ground black pepper
  • 2 cans of chickpeas, drained
  • 4 tbsp 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