Pumpkin Hummus

Ingredients:

· 400 g roasted/cooked pumpkin (peeled and diced)

· 1 can (approx. 400 g) chickpeas, drained and rinsed

· 2-3 tablespoons lemon juice (freshly squeezed, to taste)

· 1 clove garlic (or to taste)

· 1/2 teaspoon ground cumin

· 1/4 teaspoon ground paprika (sweet or smoked, to taste)

· salt to taste

· olive oil (approx. 60-100 ml)

· optional for decoration: pumpkin seeds, parsley, a pinch of ground paprika, a drizzle of olive oil

Cut the pumpkin into cubes, drizzle with a little olive oil and bake in the oven, preheated to 180 °C, for approx. 20-30 minutes, until it becomes soft. Roasting brings out the sweet flavor of the pumpkin. Alternatively, boil the pumpkin in salted water until tender. Drain well after cooking.

Add the roasted/cooked pumpkin, drained chickpeas, lemon juice, garlic, ground cumin, ground paprika, and a pinch of salt to a food processor or blender. Start blending, gradually adding olive oil until you have a smooth, creamy hummus of the desired consistency. You can also add a little water (about 1-2 tablespoons) if you want a thinner hummus, or the liquid from the chickpeas. Taste the hummus and add more salt, lemon juice, or spices if needed.

Serving and storage tips:

Serve with extra olive oil drizzled over the hummus, pumpkin seeds, fresh parsley, or a pinch of ground paprika.

It is excellent with pita bread, vegetable sticks (carrots, cucumbers, peppers), crackers or as a spread in sandwiches and tortillas.

Store in a tightly sealed container in the refrigerator for up to 4-5 days.