Hoummos à la courge musquée avec crostini au prosciutto


  • 3 tasses (750 ml) de courge musquée coupée en dés
  • 1/3 tasse (75 ml) d’huile d’olive divisée
  • 1 c. à table (15 ml) de thym frais haché finement
  • 1 c. à table (15 ml) de miel
  • 1/2 c. à thé (2 ml) de sel et de poivre, divisés
  • 1 boîte (19 oz/540 ml) de pois chiches égouttés et rincés
  • 1/4 tasse (60 ml) de pâte de tahin
  • 1/4 tasse (60 ml) de jus de citron
  • 1/2 c. à thé (2 ml) de cumin, de coriandre et de paprika moulus
  • Une pincée de cannelle, de muscade et de poivre de Cayenne moulus
  • 2 c. à table (30 ml) de persil frais haché finement
  • 24 tranches de baguette grillées
  • 1 emballage (125 g) de Prosciutto San DanieleMD, coupé en deux
  • 1/2 tasse (125 ml) de fromage parmesan râpé


  • Préchauffer le four à 425 °F (220 °C). Combiner la courge musquée, 2 c. à table (30 ml) d’huile, le thym, le miel et 1/4 c. à thé (1 ml) de sel et de poivre. Disposer en une seule couche sur une plaque à pâtisserie tapissée de papier parchemin. Faire cuire pendant 15 à 20 minutes ou jusqu’à ce que le tout soit doré et tendre; laisser refroidir complètement.
  • Dans un robot culinaire, mélanger par pulsation la courge musquée rôtie, les pois chiches, la pâte de tahin, l’huile restante, le jus de citron, 2 c. à table (30 ml) d’eau, le cumin, la coriandre, le paprika, la cannelle, la muscade et le poivre Cayenne jusqu’à ce que le mélange soit lisse. Incorporer le persil ainsi que le sel et le poivre restants.
  • Tartiner chacune des tranches de baguette grillées de 2 c. à table (30 ml) d’hoummos. Garnir de prosciutto et de fromage parmesan.
  • Conseil: Au goût, remplacer les tranches de baguette grillées par des croustilles de pita ou des craquelins aux graines et noix.
  • Conseil: Se servir de l’hoummos restant comme tartinade pour des sandwichs ou encore ajouter à une planche de charcuterie.

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Want to make this at home? You’ll need:
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