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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
Ingredients
- 400 grams canned chickpeas 1 x 400 g can
- 200 grams roasted pumpkin
- 1 tablespoon olive oil
- 1 clove garlic
- 1 teaspoon salt
- 1 tablespoon tahini
- 1/2 lemon (juice only)
Instructions
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.
Notes
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.