Pumpkin and Mushroom Hummus (VEGAN)


for hummus

  • 0,66 lb raw pumpkin (Or 1 cup of pumpkin puree)
  • 2/3 cup red lentils
  • 2 tablespoons of tahini
  • 1 teaspoon sweet red chili powder
  • 1-2 pinches of salt
  • 1-2 pinches of cumin
  • 1-2 pinches of black pepper
  • 1-2 cloves of garlic

for mushroom

  • 1-2 tablespoons of olive oil
  • 8-10 medium Shiitake mushrooms (sliced 0,39 inch thick)
  • 1-2 pinches of salt, pepper
  • 1/2 or 1/4 red onion (Chopped into small cubes)
  • 1-2 sprigs of parsley leaves (finely chopped)

Cut the pumpkins into 1,18 inc pieces and cook in steam or water until tender.

Strain and mash into a puree (about 0,33 lb, ie 1 glass of puree from 0,66 lb of raw pumpkin).

Cook 2/3 cup of red lentils in cold water for 12-13 minutes. Take the pot off the stove and let it sit for 10 minutes with the lid closed. (The lentils will be well cooked.)

Prepare hummus by processing 1 glass of pumpkin puree and boiled red lentils, tahini, ground pepper, salt, cumin, black pepper and garlic until smooth.

On the other side, heat the olive oil in a large frying pan and arrange it in the pan so that the mushrooms do not overlap. Wait for the color of the mushrooms without stirring for 3-4 minutes.

Add salt and pepper and sauté for another 2-3 minutes. Finally, add the chopped onion and cook for 1 more minute, then remove from the stove. Sprinkle with parsley and serve with hummus.

If you want to go with hummus with pumpkin and mushrooms, you can serve it with chicken in the oven.

ENJOY YOUR MEAL


 

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