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Pumpkin Curry Hummus

Pumpkin Curry Hummus

25 min
For 4 servings
  • 200 gdried chickpeas
  • 150 mlwater
  • 1,5 lwater for boiling
  • 1 tspbaking soda
  • 1,5 tspsalt
  • 3 tspcurry powder
  • 1 pinch ofchilli powder
  • 2 pcsgarlic cloves
  • 100 gtahin
  • 3 tbsplemon juice
  • 1 tspground cumin
  • 300 gred kuri squash
  • 1 tbspolive oil
  • 0,5 tspsalt
  • 0,5 tsppepper

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Directions

mug 0.6 l
multi-purpose blade
jug 1.0 l
Soak the chickpeas for at least 12 hours. Then cook with baking soda, 1 tsp salt, curry, chilli powder and 1.5 l water for 45 to 75 minutes until very soft. Put the chickpeas into the bamix® 1.0 l jug. Add 150 ml cold water, tahini, lemon juice, garlic, cumin and a little salt and blend until creamy using the bamix® multi-purpose blade.
Preheat the oven to 200 °C. Roughly chop 300 g red kuri squash and mix with 1 tbsp olive oil and a little salt and pepper. Bake in the preheated oven for 20 minutes using top/bottom heat. Fill the pumpkin into the bamix® 0.6 l beaker and purée using the bamix® multi-purpose blade. Then mix with the chickpea mixture. If necessary, add 2 to 3 tbsp water. Season with about 2 tsp curry powder.

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