Prepare Pumpkin Hummus

  • Garlic 3 cl
  • Butternut pumpkin 680 g
  • Olive oil 60 ml
  • Lemon juice 45 ml
  • Cumin, ground 15 ml
  • Tahin 30 ml

Prepare Onion Confit

  • Red onion, medium 3 ea
  • Balsamic vinegar 30 ml
  • Olive oil
  • Sugar 30 ml

Assemble Flat Bread

  • Pumpkin Hummus, prepared
  • Flat bread 10 ea
  • Onion confit
  • Za’atar 15 ml
  • Coriander, fresh 15 ml
  • Dill, fresh 15 ml
  • Feta 60 ml
  1. Prepare Pumpkin Hummus

    • Preheat the oven at 400 F (200°C).
    • Peel the pumpkin, remove the seeds and cut into wedges.
    • Place on a tray, drizzle with the olive oil and season.
    • Roast in the oven for about 30 minutes until golden and soft. Add the garlic bulbs half way through the cooking time.
    • Leave to cool.
    • Put the pumpkin and the garlic in a food processor together with the lemon juice, the cumin and the tahini and blend into a smooth paste.
    • Season to taste.
  2. Prepare Onion Confit

    • Thinly slice the onions.
    • Heat the olive oil and cook the onions over medium heat until soft.
    • Add balsamic vinegar and sugar and season to taste.
  3. Assemble Flat Bread

    • Heat the flat breads in a preheated oven and spread with the hummus.
    • Crumble the feta over the flatbreads, garnish with fresh coriander and dill.
    • Generously sprinkle each flatbread with za’atar.

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