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Pumpkin hummus
Updated: Jul 1
A wonderful autumn inspired dip! My classic hummus recipe, but with added roasted pumpkin which gives the hummus a rich and slightly sweet flavour.
Healthy and delicious!
This is a delicious was to use any left-over pumpkin or pumpkin puree.
THE INGREDIENTS
To make this you will need all the usual hummus ingredients and some roasted pumpkin.
cooked chickpeas
a good tahini
garlic
fresh lemon
ground cumin
sea salt
olive oil
and roasted pumpkin (or pumpkin puree)
CHICKPEAS
You can use canned/jarred chickpeas or pre-soaked dried chickpeas, which are cooked the next day.
In the UK one can find really good quality jarred chickpeas, which definitely gives a much silkier texture.
PUMPKIN
I prefer using oven-roasted pumpkin as it adds a slightly caramelised sweetness. To roast the pumpkin, cut the pumpkin into smaller pieces, drizzle with a bit of olive oil and season with sea salt and pepper. Place in a preheated oven at 200C and roast until soft and the edges start to caramelise (about 25 - 30 minutes). The time will depend on the oven and the size of the pumpkin pieces.
If you don't have pumpkin, you can replace it with golden butternut.
OPTIONAL ADDITIONAL ADD-INS
smoked paprika
chilli powder
HOW TO MAKE PUMPKIN HUMMUS
You will need a food processor or a blender. Add all the ingredients to the food processor and blend until smooth.
Blend until the smoothness consistency is reached. I used to prefer mine a bit chunky, but lately I prefer a smoother hummus.
If you prefer a runnier consistency you can add more olive oil or water.
SERVE WITH
Vegetable sticks, such as carrot or cucumber
With pita bread or your favourite bread
Add to your nourish bowls or salads
Crackers, such as these seeded crackers.
Use as a spread on a sandwich or drizzle over a veggie pizza
It's delicious added to a vegetable wrap
OTHER HUMMUS RECIPES TO TRY
ROASTED PUMPKIN HUMMUS
A wonderful autumn inspired dip! My classic hummus recipe, but with added roasted pumpkin which gives the hummus a rich and slightly sweet flavour.
Serves 4
Time: 10 minutes
INGREDIENTS
1 can chickpeas, drained
1/2 cup roasted pumpkin, mashed (or pumpkin puree)
1 - 2 cloves of garlic
1/2 tsp ground cumin
Juice from 1 lemon
2 tbsp tahini
2 tbsp cold water or olive oil
sea salt and black pepper to taste
INSTRUCTIONS
Add all the ingredients to a blender or food processor. Blend until the desired consistency is reached.
Add more water or olive oil if needed.
Taste and adjust seasoning as needed.
Store in an airtight container in the fridge.
HAVE YOU MADE THIS?
If you have, I would love to see your creations on Instagram.
Make sure to leave a review below and please give it a rating.
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