Creamy, warm and right on its season, this pumpkin hummus recipe was part of our menu on 2018, and now its all yours to enjoy.
To celebrate our 8-year milestone we’ll be unveiling the Paper Fig recipes every Monday.
For the pumpkin hummus:
30g of pumpkin (peeled and chopped into small chunks) 4 teaspoons of olive oil
6 tablespoons of tahini
4 cloves of garlic (peeled and minced)
1 teaspoon of sea salt flakes
1 teaspoon of ground cumin
1⁄2 a teaspoon of ground paprika
2 tablespoons of freshly squeezed lemon juice
For the cauliflower: 90g cauliflower (broken into florets) 7 teaspoons of extra virgin olive oil 400g canned butter beans (drained) 1⁄2 a teaspoon of smoked paprika 4 cloves of garlic (peeled and minced) 1 teaspoon ground cumin 1 teaspoon chopped fresh coriander leaves 1 and 1⁄2 tablespoons of fresh chopped parsley Extra virgin olive oil for drizzling
Step 1: Make the pumpkin hummus
Preheat the oven to 200C and line a baking tray with baking paper. Set aside.
Put the pumpkin in a bowl, drizzle with olive oil and toss to coat. Spread it out on the baking tray and roast it in the oven for about 40 minutes. Leave to cool.
Put the cooled pumpkin into a bowl and mash with a fork.
Add the tahini, 4 cloves of minced garlic, salt, 4 teaspoons of olive oil, cumin, ground paprika, and lemon juice, and whisk until it becomes fairly smooth.
Adjust the seasoning to taste.
Step 2: Make the cauliflower
Preheat the oven to 200C and line two baking trays with baking paper. Set aside.
Put the cauliflower in a bowl, drizzle with 7 teaspoons of extra virgin olive oil and toss with 4 cloves of minced garlic, ground cumin, and ground coriander, season with salt and pepper. Spread it out on one of the baking trays.
Put the beans in a bowl, drizzle with extra virgin olive oil, and season with smoked paprika. Spread it out on the other baking tray.
Slide both baking trays into the oven and roast until the cauliflower is a little charred around the edges and the beans start to dry out and crisp up – about 30 minutes.
Step 3: Assemble the dish
Combine the cauliflower and beans in a bowl, add the parsley, coriander leaves and lemon juice to toss and mix.
Dollop the pumpkin hummus in the center of a plate and spread it out a little. Heap the cauliflower and butter bean mixture on top of the hummus and sprinkle with toasted pumpkin seeds. Enjoy!
Take a picture of your creation and tag us on Instagram @paperfig.ae