Description
You’ll never buy hummus in a store again.
Ingredients
Scale
- 2 1/2 cups cooked chickpeas (approximately 2 cans, drained and rinsed)
- 1/2 kabocha squash
- 1 garlic head, whole
- 2 carrots
- 2 + 6 tbsp extra-virgin olive oil
- 4 tbsp tahini
- 1 lemon
- 1/2 tbsp red pepper flakes
- 2 tsp paprika
- 1 tsp garlic powder
- 1/2 tbsp oregano
- 2 sprigs rosemary
- 2 tbsp mixed seeds (sesame, pumpkin, sunflower)
- 1/2 tsp turmeric
- salt and pepper to taste
Instructions
- Clean the squash, leaving the skin but removing seeds and filaments, and cut it into thick slices. Peel the carrots and cut them into large pieces.
- Arrange them on a baking tray covered with parchment paper along with the whole garlic head, drizzle with 2 tbsp olive oil and sprinkle with red pepper flakes, 1 tsp paprika, garlic powder, oregano, rosemary, mixed seeds, salt and pepper.
- Roast in the oven at 350° for about 30 minutes, or until squash and carrots are tender enough to pierce with a fork. Allow to cool, then squeeze out the garlic and discard its skin.
- Place the garlic puree in a blender along with the chickpeas (reserve some of the can’s liquid), 1 tbsp of the roasted seeds, the roasted carrots and approximately 2 1/2 cups of the cooked squash (leave the skin on, it will blend smoothly and add a nutty flavor). Add 6 tbsp olive oil, tahini, lemon juice, remaining tsp paprika, turmeric, salt and pepper. Blend until all ingredients are combined. To get the right consistency, you may need to add some of the reserved chickpea liquid and blend again until smooth.
- To serve, top the hummus with the remaining roasted seeds, a few chickpeas, parsley leaves, black pepper and a drizzle of olive oil.