Ingredients
Prepare Pumpkin Hummus
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Butternut pumpkin 24 oz
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Olive oil 4 Tbsp
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Garlic 3 cloves
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Lemon juice 3 Tbsp
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Cumin, ground 3 tsp
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Tahini 2 Tbsp
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Salt and Pepper, to taste
Prepare Onion Confit
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Red Onions, medium 3 each
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Olive oil 4 Tbsp
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Balsamic vinegar 2 Tbsp
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Sugar 2 Tbsp
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Salt and Pepper, to taste
Assemble Flat Bread
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Flat Bread 10 each
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Pumpkin Hummus, prepared
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Onion Confit, prepared
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Za’atar 0.5 cup
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Feta 2.5 cups
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Cilantro 0.75 cup
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Dill 0.75 cup
Preparation
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Prepare Pumpkin Hummus
- Preheat the oven at 400 F.
- 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 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, Knorr® Professional Ultimate Intense Flavors Roast Umamiand the tahini and blend into a smooth paste.
- Season to taste.
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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.
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Assemble Flat Bread
- Heat the flat breads in a preheated oven and spread with the hummus.
- Generously sprinkle each flatbread with za’atar and prepared onion confit.
- Crumble the feta over the flatbreads, garnish with fresh cilantro and dill.