My pumpkin hummus and pomegranate crostini

Yield 4 crostini



  1. Brush the slices of bread with olive oil, heat the grill pan and grill the bread on both sides. Let cool.
  2. In a blender add the drained chickpeas ( keep the liquid), 2/3 of the roasted pumpkin, olive oil, tahini and blitz. Taste and add salt, pepper, turmeric and add some of the liquid of the chickpeas to come to a smooth constancy. 
  3. Spread the hummus on the grilled bread, add some chunks of roasted pumpkin, sprinkle with pomegranate seeds and a dusting of turmeric.


on by Sandra Slawinski

Recipe by Leeks and High Heels at