Hello Autumn, Its time for Pumpkin Hummus

Updated: Nov 6

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.



Ingredients


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


Directions


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

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