- 420 gr. chickpeas (boiled)
- 1 cup pumpkin puree tea
- 2 tbsp olive oil
- 2 cloves of garlic melted
- Salt for taste
- 1/2 tsp. paprika
- 1/2 tsp. fresh rosemary
- 1/4 cup tea with lemon juice
Boil the chickpeas in a saucepan.
In another, boil the pumpkin and then melt it until it acquires the texture of puree.
Place the chickpeas, pumpkin puree, olive oil, garlic, salt, paprika, fresh rosemary and lemon juice in a food processor or blender.
Beat the ingredients until smooth.
Add olive oil or extra water, depending on the texture you want the hummus to have.