Pumpkin Hummus | Video
Hummus flavored with roasted pumpkin and autumn / fall spices
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Servings
Ingredients
Roast pumpkin:
- ½ of 1 large butternut pumpkin peeled and chopped into large chunks
- 2 tablespoons olive oil
- Salt and pepper to taste
Pumpkin hummus:
- 1 can 400 g chickpeas, drained (reserve the liquid)
- ½ cup tahini
- 3 tablespoons olive oil
- 2 garlic cloves peeled and finely chopped
- 1 teaspoon ground cumin cumin powder
- ½ teaspoon ground cinnamon cinnamon powder
- ½ teaspoon cayenne pepper optional
- Salt and pepper to taste
Garnish (optional):
- Pepitas roasted
- ¼ teaspoon paprika
- Olive oil
To serve:
- Pita chips tortilla chips, crackers
- Sliced apples
- Vegetables - sliced carrots cucumbers, bell peppers (capsicum)
Instructions
Roast pumpkin:
- Preheat oven to 200 C / 400 F. Line a baking tray with baking paper.
- Arrange the pumpkin slices in a single layer. Drizzle with olive oil. Season with salt and pepper.
- Roast for about 40 minutes or until soft. Remove from oven. Cool completely.
Make hummus:
- Drain canned chickpeas and reserve the liquid (also called aquafaba).
- Place chickpeas in a grinder with a little aquafaba. Grind to a very smooth paste.
- Add cooled pumpkins, and grind to a smooth paste. Add tahini, oil, garlic, ground cumin, ground cinnamon and cayenne pepper (if using).
- Grind to a smooth paste. Season with salt and pepper.
- Transfer to a serving bowl. Make a dip in the hummus. Drizzle with olive oil.
- Garnish with pepitas and paprika.
- Serve with pita chips, tortilla chips, crackers, apples, or your favorite sliced veggies.
Video
Notes
- You can cook pumpkin in a steamer or microwave if you like
- To make pita or tortilla chips, simply brush the pitas or tortillas with a little oil and bake in the oven until crispy
Nutrition
Serving: 1g | Calories: 619kcal | Carbohydrates: 32g | Protein: 16g | Fat: 52g | Saturated Fat: 8g | Polyunsaturated Fat: 41g | Sodium: 194mg | Fiber: 8g | Sugar: 9g