This pumpkin recipe is an easy recipe that I like to serve with hummus. Roasted in oven with soft spices & maple syrup, it makes them crispy on the outside and tender in the inside. Just so yummy served with the beetroot hummus π
Roasted Pumpkin & Beetroot hummus
Difficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
30
minutesIngredients
- For roasted pumpkin
1 medium pumpkin
1/2 teaspoon of cumin
2 tablespoons of olive oil
4 tablespoons of maple syrup
- For beetroot hummus
100 gr of chickpeas
1 small raw beetroot
2 tablespoon of tahini
1 glove of garlic
1/2 Lemon juice
2 tablespoon of olive oil
3 pinch of sea salt
Directions
- Prepare the roasted pumpkin
- Preheat the oven to 180Β°C.
- Wash and slice the pumpkin with the skin. Place on a sheet pan. Drizzle with the olive oil, salt, maple syrup, cumin and toss well.
- Arrange the squash in one layer and roast for 30 minutes or until the squash is caramelized and tender.
- Prepare the beetroot hummus
- Place all ingredients in food processor and process until smooth puree is formed.
- Adjust seasoning with salt and pepper regarding your taste.
- Dress up the plate
- Place in a plate pumpkins & hummus. Serve hot or cold!
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