15-minutes-pumpkin hummus with crispy bread chips and vegetable sticks
super fast hummus with a light pumpkin taste, crispy baked bread chips and healthy, unproceesed vegetable sticks.
Servings: 2 people
Ingredients
- 250 g chickpeas cooked
- 250 g pumpkin puree unsweetened (or fresh pumpkin boiled and pureed)
- 2 tbsp tahini
- 1 garlic clove
- juice of half a lemon
- 3 drops tabasco
- 2 tbsp salt
- ½ tbsp pepper
- ½ whole-grain box bread or 1 normal sized whole-grain bread
To garnish:
- olive oil extra virgin
- vegetables of the season raw edible, f.e. cucumber, carots, bell pepper,...
- different spices and herbs you like
Instructions
- If you have no pumkin puree at home, make it yourself: boil pumpkin pieces in salt water for about 15 minutes until soft. Throw away the water and puree the pumpkin pieces to a smooth paste.
- Preheat the oven to 180 degrees Celcius or 356 degrees Fahrenheit.
- Cut the bread into slices, as thin as possible (3-5 mm thick) and put them on a baking sheet. Spread some olive oil on the bread chips with a brush and sprinkle over some salt. Bake it for about 10-15 minutes until crispy.
- Put into a strong blender: cooked chickpeas (not all of them, lay aside circa 20 of them), pumpkin puree, garlic clove, lemon juice, 2 tbsp olive oil, 2 tsp salt, ½ tsp pepper, 2 tbsp tahini and some tabasco or hot chili powder. Blend all ingredients well until they form a smooth paste. Taste the hummus and if necessary, season it again.
- Wash the vegetables and cut them into sticks with a thickness of 1 cm x 1 cm and a lenght of 7-10 cm.
- If you want, you can fry some chickpeas in a pan for garnish. Take the chickpeas you layed aside and saute them in a sauce pan on high heat with some olive oil for 5 minutes until crispy.
- Top the pumpkin hummus with the crispy baked chickpeas, different herbs, spices and some olive oil and eat it together with the bread chips and the vegetable sticks. Enjoy your healthy meal!