Pumpkin Hummus

By T2T Blogger Kathryn Bowers
T2T Food Blogger Kathryn Bowers
This dreamy Pumpkin Hummus is the perfect appetizer or an easy dinner with a side of chopped veggies and chips.
This easy pumpkin hummus is perfect for entertaining and takes only 10 minutes to whip up!
500g fresh pumpkin,
1 can chickpeas, drained
1/3 cup tahini
3 cloves of garlic
1/2 lemon
1/3 cup olive oil
1 tsp ground cumin
Pinch cayenne pepper*
Salt and pepper to taste
4tbs ice cold water.
Toasted pepitas, pine nuts, finger lime and  olive oil for serving.
Preheat the oven 180°
Line tray with baking paper,
toss together the cut pumpkin, oil cumin and maple syrup.  Roast for 25-30 minutes or until the pumpkin is soft and just roasting. Remove from oven and cool completely.
Place the pumpkin, garlic and chickpeas in a food processor, pulse a few times.
Add tahini, lemon, cumin and cyanne, salt and pepper.
Pulse till all ingredients are mixed.
With the food processor running, slowly stream in the olive oil, then allow the processor to run for a good 2-3 minutes.
The hummus will break down into a creamy mixture but it should be a lumpy  hummus, stop and scrap down bowl if needed.
With the processor running, slowly add the ice water, 1 tablespoon at a time. This is when the hummus will begin to smooth out. Add more cold water if need.
Serve the pumpkin hummus in a bowl topped with an drizzle of olive oil, finger lime, pine nuts and pepitas.
Serve with chips, crackers or toasted pita bread
Storage: Pumpkin hummus will keep, stored in an airtight container in the refrigerator, for up to 1 week.
Cayenne pepper can be left out.
Any other herbs can be added for extra flavour.

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