Pumpkin hummus
Hummus is a delicious dip (paste) made of chickpeas, lemon juice, tahini and spices. This dish is popular in the Middle East and the Mediterranean and is certainly very popular in many homes other than mine. You can find it in most grocery stores and on the menus of many restaurants, but it tastes best when made at home. Homemade hummus is much better than all those bought in the store. This dish is characterized by simplicity and in the classic version is based on the products I mentioned above. However, such classic hummus can be easily diversified by adding additional ingredients, such as vegetables.
Creamy, slightly spicy pumpkin hummus is a tasty and interesting version of this vegan dip. The basic ingredients remain unchanged, but a new ingredient is added: baked pumpkin. After blending and arranging the dip in a serving dish, it is drizzled with spicy jalapeño and parsley sauce, and sprinkled with black cumin, pumpkin seeds and cooked chickpeas. What to serve pumpkin hummus with? Vegetables such as carrots, cucumbers, bell peppers, and celery stalks as well as crackers, bread, toast or cheese sticks are great complements to this simple vegan spread. I encourage you to check out the following recipe for pumpkin hummus, and please enjoy.
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Ingredients for pumpkin hummus.
- 200 g cooked chickpeas
- 2 tablespoons of tahini
- 250 g Hokkaido pumpkin
- 2 cloves of garlic
- 2 tablespoons of lemon juice
- 1 tablespoon of honey
- 1/2 full teaspoon of salt
- 1/2 teaspoon of cumin powder
- 3 tablespoons of olive oil
- 1/4 teaspoon of chilli flakes
- 2 tablespoons of sparkling water
Additionally:
- 2 tablespoons of parsley
- 1 teaspoon of chopped jalapeño
- 2 tablespoons of olive oil
- a pinch of salt
To serve:
- Nigella seeds
- pumpkin seeds
- cooked chickpeas
How to make pumpkin hummus.
Place peeled, diced Hokkaido pumpkin in a baking dish. Add honey, a tablespoon of olive oil and garlic. Mix, then place the dish with the pumpkin in an oven preheated to 180 degrees Celsius, and bake for 45 minutes. Remove the baked pumpkin from the oven and let it cool.
Put the cooked chickpeas, baked pumpkin, 2 tablespoons of olive oil, chilli flakes, lemon juice, salt, cumin and tahini in a food processor or kitchen blender and mix for a moment. Then add the water and blend for a moment more – until you get a creamy dip. Transfer to a bowl.
Place chopped parsley, chopped jalapeño and a pinch of salt in a mortar. Grind until the ingredients start to take on the consistency of a purée. At this point, pour in the olive oil and grind for a few more seconds.
Arrange the hummus in a bowl and sprinkle with the sauce from the mortar, black cumin seeds, pumpkin seeds and cooked chickpea.
Good to know when making pumpkin hummus.
In this recipe, I use dry chickpeas, which I first put in a large bowl, cover with cold water and soak for about 10 hours. After that time, I transfer them to a pot, cover them with a large amount of fresh water and cook them covered until soft – about 2 hours. Once cooked, I pour them into a colander and let them cool. In the bowl, I soak a little over 100g of dry chickpeas, which gives me a little over 200g of cooked chickpeas after cooking.
You can replace the Hokkaido pumpkin with any type of pumpkin, such as butternut squash.
If you want to obtain a more liquid consistency of the dip, add a little more water when mixing the ingredients.
Do you like hummus? If so, try our recipe for Classical hummus.
