Mary Miso - Recipes for every day - Cookbooks
Hummus:
400g pumpkin, diced
1 clove of garlic, sliced
200ml vegetable stock
200-250g canned chick peas
1 table spoon lemon juice
4 table spoons tahini paste
1 table spoon turmeric
salt and pepper
Pumpkin pancakes:
150g pumpkin, grated
1 onion, finely chopped
½ chilli, finely chopped
salt and pepper
2 table spoons olive oil
150g flour
1 table spoon baking powder
1 table spoon turmeric
1 egg
225ml milk
oil
200g feta cheese, crushed with a fork
herbs and sprouts for garnishing
Hummus:
Cook pumpkin and garlic in vegetable stock. Add chick peas, lemon juice, tahini paste and turmeric. Mix in a blender and add water until desired consistency. Season with salt and pepper.
Pumpkin pancakes:
Fry pumpkin, onion and chilli in hot olive oil for 5 minutes. Season with salt and pepper and let cool. Mix egg and milk. Add flour, baking powder and turmeric. Add grated pumpkin and mix well.
Portion by portion, fry pancakes in hot oil on both sides until golden. Drain them on a kitchen paper.
Place pancakes on plates, arrange hummus on them and garnish with crushed feta, herbs and sprouts.
