Name: Pumpkin spread with spicy gomasio
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 250 g Hokkaido; 100 g white beans, cooked; 60 g sunflower seeds; 1 tablespoon of olive oil; 1 small clove of garlic; 3 tablespoons lemon juice; 1 tablespoon hot gomasio / alternatively 3 drops of liquid smoke & 1 tablespoon roasted sesame & 1/2 teaspoon chili flakes; Salt to taste

Description

For all who want to bring homemade spreads to the table! Here is an autumn classic!

Ingredients

Scale

250 g Hokkaido
100 g white beans, cooked
60 g sunflower seeds
1 tablespoon of olive oil
1 small clove of garlic
3 tablespoons lemon juice
1 tablespoon hot gomasio / alternatively 3 drops of liquid smoke & 1 tablespoon roasted sesame & 1/2 teaspoon chili flakes
Salt to taste

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Instructions

Cut Hokkaido into large pieces, remove seeds.
Cook in salt water for about 15 minutes until soft.
Puree all ingredients except the spicy gomasio (or sesame and chili flakes if you don’t have any spicy gomasio).
Fold in gomasio / sesame / chili flakes

Notes

Poured into a clean glass jar, the spread will keep for about 4-5 days in the refrigerator. The taste will be nice and intense after the pumpkin spread has been spread for one night.