- TM 31
Ingredients
Pesto
- 50 g Parmesan cheese, cubed
- 1 large garlic clove
- 1 red chilli fresh (optional), deseeded if you prefer
- 1 bunch fresh basil
- 100 g extra virgin olive oil
- 60 g pine nuts, you may like to lightly toast before hand
- salt & pepper, to taste
- 1 tablespoon lemon juice, (optional)
Pumpkin & Chickpea Bread Dough
- 100 grams dried chickpeas
- 100 grams butternut pumpkin, roughly chopped
- 400 grams bakers flour
- 20 grams EVOO (extra virgin olive oil)
- 1 tsp salt
- 220 grams lukewarm water
- 20 grams pepitas
- 1 Yeast Sachet, (about 7g)
Scrolls
- 100 grams cheese, roughly cubed
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place parmesan cheese into TM bowl & process 5 secs on speed 10.
Add all other ingredients & process for 10 seconds on speed 10.
Process chickpeas for 1min at speed 10
Add pumpkin & process for 5 secs on speed 5.
Add remaining ingredients & process 5 secs on speed 5. Set timer for 1.30mins
"Closed lid" 
"Dough mode" . Add extra bakers flour if dough is too sticky. Rest dough for 30 mins.
Roll dough into a large rectangle shape & spread with pesto & cheese (that has been grated for 5 secs on speed 10)
Then roll into a long scroll shape cut into 12 scrolls.
Allow to prove for 1/2 hour & then place onto tray lined with baking paper & bake for 20 - 25 mins at 200 degrees or until brown.
Pesto
Chickpea & Pumpkin Dough
Scrolls
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
ArwensThermoPics: thanks for that comment. I was scrolling through the comments to check that the recipe was indeed asking us to grind up dried chickpeas and whether we could just use chickpea flour instead. It's a staple in my pantry anyway.
So yummy, used tinned chickpeas and only 30 grams extra flour and still perfect.
awesome, thanks so much
You can use 100g of the besan flour insted of the chickpeas
Cooking from scratch www.arwensthermopics.com
How much Besan flour did you am wanting to make these and have the flour and no chickpeas
It's raw cos it cooks in the dough in the oven - hope you enjoy it
Cooking from scratch www.arwensthermopics.com
I am eager to try this dough this weekend! My burning question is- is the chopped pumpkin raw or cooked?
Soo yummy, I made with khorasan bakers flour, and a kale pesto I had made that was in the fridge
they taste sooooo good! Love the dough
Great recipe. Thanks for sharing this.Terrific for school lunches as the bread base is much more substantial compared to just using plain flour. Great flavour. Will use this recipe with other lunch fillings as well.
Your recipie was the first thing I made in my new TM5 after vege stock and chocolate custard. Oh. My. Gosh! So yummy!! I had a massive bunch of basil, so there was a bit too much pesto in the filling for my liking, but this is something I will definitely make again! Thanks!!
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