One of my all time biggest cravings is hummus. I could eat it all day everyday and sometimes I can’t believe that something that good is healthy too, win win! Since fall is here and it’s getting really cold outside I decided to make a fall hummus with pumpkin. Besides the lovely flavour pumpkin adds to the hummus it also gives it a pretty bright orange colour. I love how easy and quick this recipe is as well. It only takes some time to roast the pumpkin but if you start with that in the morning you’ll have a very nice hummus for lunch!
serves 1 portion of hummus / 10 min preparation / 40 min oven time / in total 50 minutes
What you need
500 g pumpkin
paprika powder
chili powder
salt
olive oil
1 small can (200g) chickpeas
1 garlic clove, finely sliced
1 tsp crushed chili
cumin powder
1 tsp tahin
On the side
Bread/cucumber/tomato/anything else to dip into your hummus
Toasted pumpkin seeds
How it works
- Preheat the oven to 180˚C and cover a baking tray with baking paper;
- Chop the pumpkin into small chunks, you can leave the skin on;
- Place the pumpkin on the tray and sprinkle with a little olive oil, paprika powder, chili powder and salt;
- Place the pumpkin into the oven and bake for about 40 minutes;
- Open the can of chickpeas and save some of the liquid, toss the chickpeas into a foodprocessor;
- Add the roasted pumpkin, garlic, crushed chili, cumin and tahin;
- Pour in some of the chickpea liquid and a little olive oil and turn on the food processor;
- Mix until the mixture is fully combined and smooth, add some more oil if it’s too dry;
- Drizzle with some olive oil and decorate it with some pumpkin seeds;
- Perfect for lunch or as a (late night) snack!
