Dome filled with pumpkins with shallot almonds with Chickpeas hummus and sorrel
Ingredients
The pumpkins
1 Hokkaido pumpkin
5 shallots
sage
thyme
savory
marjorarm
1 chili
sea salt
brown sugar
For the hummus
200 gr of boiled
chickpeas (soaked from the night before with a laurel´s leaf)
1/2 lemon juice
2 spoons of extra virgin olive oil
1 tahina spoon
salt and pepper
100 gr yogurt
chives
pumpkins powder
sorrel
fillo pasta
100 gr blanched almonds
Cinnamon
Method.
Remove the seeds from the pumpkins and cut it in slice with the peel; put the slice on a baking tray, separating them.
Slice the shallot and put them in the baking tray with the pumpkins, then season with the erbs (chives, sorrel) a bit of chili and cinnamon stick; add olive oil, salt and a sprinkle of brown sugar.
Cover the tray with silver foil Cook in oven at 200 °C for 20 '; remove the silver foil and leave cookin for 10' at 170 °C.
For the pumpkins powder, slice the pumpkins and dry in a dryer at 40 °C, then grind.
Drain the chickpeas, and blend with the blender, addind some water if needed, to get a homogenized cream; sift the chickpeas to clean from the skin, then put it in a sac à poche.
For the dome:
cut the fillo pasta in circle with a food ring mold; Oil the fillo pasta and put in a silicon cup mold, the cook in oven at 180 °C for 6 minutes.
Toast the almonds in oven at 170 °C for 10 ' and roughly chop with the knife.
Fill the fillo dome with pumpkins and a teaspoon of almonds.
Season the yogurt with the chives;
Put the fille dome in the center of the dish; complete the dish with the hummus, pumpkins powder and sorrel.
