From a Pot: Pumpkin Hummus

Pumokin Hummus

• Hokkaido pumpkin: 300 g

• Chickpeas: 300 g

• Garlic: 1

• Baking soda: 1 tsp

• Olive oil: 15 ml

• Salt: 2 tsp

• Pepper: 0.5 tsp

• Cinnamon: 0.5 tsp

• Honey: 1 tsp

• Tahini: 1 tbsp

• Ice: 5 cubs

Garnish

• Butter: 10 g

• Paprika powder: 1 tsp

• Pistachios

• Chilli flecks

• Parsley

1. Use canned chickpeas. Drain them in a sieve and then transfer them to a small pot with cold water. Add in one teaspoon of baking soda and bring to a boil. Simmer for about 15 minutes, then drain.
2. Peel the pumpkin and cut it into small pieces. Be careful not to cut yourself, the pumpkin is quite hard to cut. Place it on a baking tray with parchment paper and top it with some oil, salt and pepper.
3. Wrap 1 small garlic clove in foil and place it on a baking tray next to the pumpkin.
4. Bake the pumpkin and garlic in a preheated oven at 200 degrees Celsius (392 F) for about 20–30 minutes, or until the pumpkin starts to turn a bit brown at the edges.
5. Place the cooked chickpeas in a food processor together with the baked pumpkin pieces and garlic. Add in tahini, olive oil, ice and the rest of the ingredients. Mix well until smooth. Taste as you go and add more salt or other ingredients based on your preference.

1. Slowly heat up the butter until it starts melting, then season it with one teaspoon of paprika powder and some chilli flecks.
2. Place the hummus in a low bowl and top it with melted butter, some chilli flecks, and pistachios. Instead of pistachios, you can also use pumpkin seeds or peanuts. Serve with bread, chips or sliced veggies.