Creamy hummus served with roasted pumpkin, sautéed chickpeas, crumbled feta, and dried cranberries, drizzled with olive oil. A simple and aromatic dish inspired by Middle Eastern cuisine.
Ingredients
250 g chickpeas
2 tablespoons tahini
1 clove garlic
juice of 1/2 lemon
4 tablespoons olive oil
100 g pumpkin
40–60 g feta cheese
20–30 g dried cranberries
salt to taste
Preparation
Preheat the oven to 200°C.
Cut the pumpkin into small cubes (about 1–2 cm), mix with 1 tablespoon of olive oil and a pinch of salt, then roast for about 20 minutes until soft and lightly browned.
Cook the chickpeas in salted water for about 60–90 minutes until tender, then drain. Keep the cooking liquid (aquafaba) for the next step.
Set aside about 2/3 of the cooked chickpeas for the hummus and reserve the rest.
Place the chickpeas for the hummus in a blender with tahini, garlic, lemon juice, 2–3 tablespoons of olive oil, and a pinch of salt. Blend until smooth, adding a little of the chickpea cooking liquid if needed to achieve a creamy consistency.
Briefly sauté the remaining chickpeas in a pan with a little olive oil and a pinch of salt until lightly browned.
Spread the hummus on a plate.
Top with the roasted pumpkin and sautéed chickpeas.
Sprinkle with crumbled feta and dried cranberries.
Finish by drizzling with the remaining olive oil and serve.