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100 g pumpkin 1.5 tablespoons tahini (sesame paste) ½ garlic clove Juice of ¼ a lemon Cumin seeds Sweet paprika Parsley 25 g Speck Alto Adige PGI, cubed 4 slices of toasting bread
200 g pumpkin 3 tablespoons tahini (sesame paste) 1 garlic clove Juice of half a lemon Cumin seeds Sweet paprika Parsley 50 g Speck Alto Adige PGI, cubed 8 slices of toasting bread
400 g pumpkin 6 tablespoons tahini (sesame paste) 2 garlic cloves Juice of a lemon Cumin seeds Sweet paprika Parsley 100 g Speck Alto Adige PGI, cubed 16 slices of toasting bread
Preparation
Steam the pumpkin, or bake at 210°C for 30 minutes. Blend the pumpkin with the tahini, garlic, lemon, cumin and paprika. Brown the Speck Alto Adige PGI separately with a little olive oil and toast the bread. Serve the hummus and sprinkle with parsley, Speck Alto Adige PGI and cumin seeds. Serve with croutons.
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