Hummus with roasted pumpkin seeds
Replacing traditional ingredients with locally sourced ones can yield delicious and fun results, such as this one. The Hummus uses pumpkin seeds and oil instead of Tahini.
- 150 g Dried chickpeas
- 150 g Roasted Pumpkin Seeds
- 150 ml Pumpkin Seed Oil
- 100 ml Olive/Sunflower/Rapeseed Oil
- 150 ml Water
- 1 tbsp Salt
Soak dried chickpeas overnight. On the next day, discard water and wash chickpeas in a strainer. Put them in a small pot and cover them in fresh water. Bring the water to boiling temperature, lower the heat and put a lid on the pot.
The chickpeas are done when you can squash one between your fingers easily. Discard the water and wash the chickpeas in a strainer again.
Add the chickpeas to a food processor. Add pumpkin seeds, pumpkin seed oil, salt and water.
Blend it all to a fine paste. If the hummus is too dry, add more water and oil. The result should have a creamy, flowy consistency that you can easily transfer to small jars.