Whole wheat crostini with pumpkin, sage and seeds

Ingredients

For 1 serving

• Whole wheat bread2 slices
• Pumpkin150 g
• Fresh sage2 g
• Extra virgin olive oil2 teaspoons
• Pumpkin seeds10 g
• Hummus30 g
• Saltto taste

Contains: gluten, sesame,

In season: September – December

Method

1. Peel the pumpkin, remove the seeds and fibres and cut it into cubes of about 1.5 cm.
2. Heat half the oil in a pan over medium heat with the fresh sage, add the pumpkin, a pinch of salt and 2 tablespoons of water, cover and cook for 15 minutes over medium-low heat, stirring now and then, until the pumpkin mashes easily with a fork.
3. Remove the sage and mash the pumpkin with the hummus and salt until you have a smooth cream.
4. Meanwhile toast the pumpkin seeds in a small dry pan for 2 minutes, until they pop, and toast the wholemeal bread slices for 2–3 minutes, until crisp.
5. Spread the cream over the bread and finish with the pumpkin seeds and a drizzle of the remaining oil.