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Chickpea and pumpkin hummus


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250 g of cooked chickpeas
250 g pumpkin
1 clove of garlic
2 tablespoons extra virgin olive oil + 2 for cooking in a pan
1 or 2 tablespoons of pumpkin seed oil
2 tablespoons lemon juice
a pinch of chilli powder
aromatic salt


Chop the garlic and fry it briefly in oil in a frying pan.
Add the diced pumpkin and season with salt and pepper.
Add a few tablespoons of water and leave on the heat with the lid until the pumpkin has softened, stirring occasionally and adding a little water if necessary.
When the pumpkin is thoroughly cooked, blend them together with chickpeas, combining some tablespoons of extra virgin olive oil and lemon juice; if necessary, add a few tablespoons of water to make the hummus more soft and smooth.
Serve with toast.
If you like it you can rub it with a clove of garlic, so as to enhance the flavors.

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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