Directions
- 1Tagliare la zucca violina a fette.
- 2Mettere la zucca in forno a 160°C per 40 minuti, condita con sale, olio e pepe.
- 3Frullare 150g di zucca arrosto con 50g di tahina e il succo di mezzo limone.
- 4Con un pela patate, creare delle lamelle di zucca.
- 5Condire le lamelle di zucca con un po' di aceto e lasciarle a bagno per almeno 15-20 minuti.
- 6Guarnire l'hummus con melograno, semi di zucca e quartirolo.
- 7Aggiungere un filo d'olio.
Ingredients
- 150 g zucca violina
- 50 g tahina
- 0.5 limone
- sale
- olio
- pepe
- aceto
- melograno
- semi di zucca
- quartirolo
Equipment
fornofrullatorepela patate
Tips
- You can use any type of pumpkin you prefer.
- The pumpkin can be cut with the skin on.
- Instead of tahini, you can use almond paste or hazelnut paste.
- The pumpkin strips for garnish should be seasoned with a little vinegar and left to marinate for at least 15-20 minutes.
- This is not an appetizer; it is a meal.
- You can make this with any vegetable.
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