Lets talk about Pumpkin Hummus today…
Every autumn, all I can see are colour changing leaves, foggy weather and lots of pumpkins. So its pretty obvious, we are going to be loaded with Pumpkin recipes.
This time of the year is all about festivity and celebrations. We are always keen on creating simple, seasonal and easy recipes to serve our guests on occasions. With Diwali around the corner in the next few weeks, this recipe for Pumpkin Hummus is going to be a stunner. Serve this healthy pumpkin dip with pita bread, carrot sticks or even Naan bread in pretty tableware like the Santana range from Rex London.
These tableware range are made from ceramic and have a gorgeous crackle effect glaze.They are available in 3 other different colours and are great for snacking at get together’s.
I have got three other colourful hummus recipes on my blog, if you are looking for goodness alternatives.
Alternative Dip Recipes to try
Turmeric Hummus
Beetroot Hummus
Avocado Hummus
How to make Pumpkin Hummus Recipe?
Its kind of pretty simple. You could use homemade pumpkin puree or use a store bought. I would prefer home made pumpkin puree to make this hummus, as the flavours are just out of the world. In- fact I am now thinking of writing a post for you, for making Homemade Pumpkin Puree. It’s a marvellous idea to stack them up in your freezer as well and use them in off season.
The next step is dump all the ingredients in the food processor and whizz until smooth.
This is a recipe for Pumpkin Hummus without tahini. But feel free to add if you like it.
OTHER PUMPKIN RECIPES TO TRY
Pumpkin Phulka { Roti }
ROASTED PUMPKIN HUMMUS RECIPE BELOW
Ingredients
Ingredients of Easy Pumpkin Hummus
- 1 Small Pumpkin cut into wedges, deseeded
- 400 g Can Chickpeas drained and rinsed
- 3 Cloves Garlic
- 1 Tbsp Lemon Juice
- 1 Tsp Cumin Powder
- 1/2 Tsp Maple Syrup / Honey Optional
- Salt & Pepper to taste
- 3 Tbsp Olive Oil
- 1/4 Cup Water
Garnishing
- Olive Oil
- Coriander leaves
- Red Chilli Flakes
Instructions
To make Pumpkin Hummus,
- Place Pumpkin on a lined baking tray along with (garlic covered in a foil) and roast at 180 C for 30 minutes. Allow the pumpkin to cool down. Scoop out the flesh and keep it aside. You will yield approximately 1 1/4-1 1/2 Cup Pumpkin Puree.
- To the bowl of a food processor, add roasted pumpkin, chickpeas, lemon juice, ground cumin and garlic cloves,olive oil, maple syrup and water in a food processor.Process until smooth. Taste and add more lemon juice, salt & pepper as needed.
- Transfer the Pumpkin Hummus to a mezze bowl. Garnish well with extra drizzle of olive oil,chilli flakes and fresh coriander leaves.
- This easy Pumpkin Dip will keep fresh for 5 days in the fridge, covered.
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