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Prepare Pumpkin Hummus

  • Butternut pumpkin 24 oz
  • Olive oil 4 Tbsp
  • Garlic 3 cloves
  • Lemon juice 3 Tbsp
  • Cumin, ground 3 tsp
  • Tahini 2 Tbsp
  • Salt and Pepper, to taste

Prepare Onion Confit

  • Red Onions, medium 3 each
  • Olive oil 4 Tbsp
  • Balsamic vinegar 2 Tbsp
  • Sugar 2 Tbsp
  • Salt and Pepper, to taste

Assemble Flat Bread

  • Flat Bread 10 each
  • Pumpkin Hummus, prepared
  • Onion Confit, prepared
  • Za’atar 0.5 cup
  • Feta 2.5 cups
  • Cilantro 0.75 cup
  • Dill 0.75 cup
  1. 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 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.
    • Generously sprinkle each flatbread with za’atar and prepared onion confit.
    • Crumble the feta over the flatbreads, garnish with fresh cilantro and dill.

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