Pumpkin Hummus Toast recipe

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Pumpkin Hummus Toast

Ingredients,

Beet & Sweet Potato Gluten Free  Bread Slices

Fried garlic

Pumpkin Hummus (recipe below)

Pumpkin hummus

2 cans of chickpeas (280 grams each can)

150 grams of chopped pumpkin

3 cloves of garlic

Juice of 1/2 lemon

1 tablespoon tahini

3 tablespoons olive oil

Salt and black pepper to taste

Chickpea talk water

Method of preparation

Pumpkin hummus,

Start by packing the pumpkin pieces and garlic cloves (unpeeled) in Aluminum foil. Place in the oven (200°C) for 20 minutes. 
Then, remove from the oven, place the pieces of pumpkin in the processor and cut the end of the garlic, to remove the garlic cream left after roasting. 
Drain the chickpeas, but reserve the water. Place the remaining ingredients and approximately 1/2 cup (tea) of chickpea water. 
Beat very well and taste to adjust the seasoning and creaminess (if necessary, add a little more chickpea water). 
Store in refrigerator.
Toast,
Toast a slice of  Gluten Free Beet & Sweet Potato Bread in a skillet.  Then spread the hummus over the slice. Finish with fried garlic and chopped chives. 
Easy Baked Pastry Recipe

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