Geroosterde pompoen Hummus met champignon
So who’s in for some North-African style BBQ food? Ok I admit this Roast Pumpkin hummus is by far a traditional North-African hummus…But hey, it’s all about the taste isn’t it? And guess what? With a smoky touch this Hummus is a rock solid starter for your next party! No more waiting! Get out those speakers and blow them with a some shredding guitars or a dirty tango if you want? Doesn’t matter… as long as you are having fun! Cheers!
- 1 chestnut pumpkin
- 2 Tbsp sunflower oil
- 1 handful thinly chopped sage
- 1 tsp salt
- 200 gr. chestnut mushrooms
- 1 tsp fish sauce
- 160 gr roast pumpkin
- 80 gr. chickpeas
- 1 lime for the juice at taste
- 1 Tbsp tahini paste
- 2 Tbsp Olive oil
- Salt and pepper at taste
- Sunflower seeds pines, other nuts, … at taste
- 20 gr. feta cheese
- some leaves of sage
Prepare your BBQ for an indirect session at high temperature (200°C).
Shred the sage and mix it with the oil and salt and pour it over the pumpkin slices.
Roast the pumpkin on your grill until it's done and caramelized on the outside.
Slice the mushrooms and bake them in oil. Quench with the fish sauce.
Add the roast pumpkin to a blender together with the Tahini Paste, chickpeas, olive oil and feta cheese. Blend until you get a smooth hummus texture.
Bring to taste with lime juice, thinly chopped sage, salt and pepper. Mix with the baked mushrooms.
Bake the seeds and pines in a dry pan and sprinkle them over the roast pumpkin hummus.
For a smoky flavor you can add some chunks of smokewood while roasting. Fruit woods like apple, cherry, … are a good match. When using a pellet smoker you have the best smoke flavor at 75°C. You can opt to smoke the pumpkin for an hour on this temperature.