Roasted Pumpkin Hummus
Roast Pumpkin Hummus combines sweet roasted pumpkin with chickpeas and tahini to make a delicious dip or spread, ideal for parties or family snacks served with pitta bread and carrot sticks
- 400 grams canned chickpeas 1 x 400 g can
- 200 grams roasted pumpkin
- 1 tbsp olive oil
- 1 clove garlic
- 1 tsp salt
- 1 tbsp tahini
- 1/2 lemon (juice only)
Roast the pumpkin
Heat the oven to 190 C
Cut the pumpkin in half and scoop out the seeds and the fibres.
Place face down on a baking sheet lined with aluminium foil
Bake for 15 - 20 minutes until the flesh is soft
Make the Roast Pumpkin Hummus
Drain the can of chickpeas, retaining the liquid. Place the chickpeas and the roasted pumpkin in your food processor or blender.
Crush a clove of garlic with salt in a mortar & pestle or on a chopping board, add to the food processor
Add 1 tbsp olive oil, 1 tablespoon of tahini and the juice of 1/2 a lemon,
Blend the ingredients together with a little of the chickpea water until it reaches the texture and consistency that you want.
Serve topped with Roast Pumpkin Seeds.
The roasted pumpkin puree, adds quite a lot of moisture to the hummus so you need less chickpea water than in a chickpea only hummus. Add more chickpea water and blend longer for a smooth dip, add less water and blend for a shorter time to make a thick, textured spread. We like to spread our hummus so go for the thicker blend.
The quantities of olive oil, lemon juice and tahini can be varied. I make hummus most weeks so don't usually measure accurately. Taste the Pumpkin Hummus and adjust the salt, oil, lemon juice and tahini to your own taste. You can always add a bit more and give it another whizz!
With thanks to Christina's Cucina for permission to use her Roast Pumpkin recipe. CLICK TO SUBSCRIBE NOW to join my newsletter list & receive a FREE 'How To Adapt Recipes For Your Slow Cooker’ printable!