Pumpkin Hummus
Today we have a new pressure cooker recipe from @tinastausendschoen for you: Pumpkin hummus from the Vitavit® Premium.
A soft hiss, a hint of steam - and just like that, the magic is done. Four intelligent cooking levels give you full control: from high-speed cooking to gentle steaming. Meat melts on your tongue, fish stays tender as butter, and vegetables stay rich in vitamins and crisp. Full of flavor, cooked to perfection. Made in Germany from recycled premium stainless steel. Our Vitavit® Premium is your first choice for days with high demands and little time. Fast, reliable, always to perfection.
Have fun trying it out!
45 min
Total Time
30 min
Cooking Time
15 min
Preperation Time
Ingredients
| 350 g | chickpeas |
| 200 g | Hokkaido pumpkin, chopped |
| 1 tbsp. | baking soda |
| 2-4 | cloves garlic |
| lemon juice | |
| 200 g | tahini |
| 2-3 | ice cubes |
| olive oil | |
| salt, pepper and cumin | |
| Topping | pomegranate seeds, toasted sesame, black cumin, flat-leaf parsley |
Instructions
Step 1 of 7:
Soak the chickpeas in water for 24 hours, then drain the water and rinse the chickpeas under cold running water.
Step 2 of 7:
Add the chickpeas, pumpkin pieces, baking soda, and 300 ml of water to the pressure cooker. Close the lid, set to cooking level 3, and heat the stove. Reduce the heat as soon as the yellow ring appears. The cooking time of 20 minutes begins now. Note that the temperature indicator must remain on the green ring. Reduce heat further if necessary.
Step 3 of 7:
After the cooking time, slowly release the pressure through the valve and open the lid.
Step 4 of 7:
Add garlic, tahini, lemon juice, and ice cubes to a blender and whip until fluffy for approx. 3-5 minutes.
Step 5 of 7:
Add the chickpea-pumpkin mixture and puree on high speed for another approx. 6-8 minutes. Season with cumin, salt, and pepper.
Step 6 of 7:
If the mixture is still too firm afterwards, add a little more ice-cold water.
Step 7 of 7:
Serve hummus with olive oil and toppings as desired.
