Delicious chunks of garlic butter Pinsa bread meet the sweetness and delicacy of the chickpea and squash sauce. A riot of flavor on the palate and an explosion of color on the table. Impress your guests at fall appetifs with this delicious recipe.
Preparation:
- Dice the squash and cook it in a covered pan with rosemary, sage, and a splash of water until tender.
- Once cooked, transfer it to a blender and combine the chickpeas, garlic, lemon, tahini, paprika, a drizzle of oil, and a pinch of salt. Blend until smooth and creamy, then pour it into a bowl and mixed it with the sesame seeds, a drizzle of oil, a pinch of paprika and a few spirgs of herbs.
- Grate the garlic, transfer it to a small bowl and mix with the soft butter.
- Spread the seasoned mixture on the Pinsa and bake in a preheated fan oven at 250°C (480°F) for 5 minutes. Take it out of the oven, cut it and season with chopped parsley.
- Serve the garlic butter Pinsa bread with the hummus.
