Pumpkin Hummus
A spin on the classic hummus with the addition of pumpkin!
Equipment
- food processor
- blender needed to puree your pumpkin if not using a can
- small pot if cooking chickpeas
- Oven for baking pumpkin or using stove top for chickpeas
Ingredients
- 1 can chickpeas 15 ounces if using fresh
- 1/2 tsp baking soda
- 1/4 cup pumpkin puree fresh or canned
- 1 tbsp extra virgin olive oil
- 1 lemon juiced
- 1 tsp salt
- 2 cloves garlic small
- 1/2 tsp smoked paprika
- 1/4 cup tahini look for a creamy one
- 1/2 tsp onion powder
Instructions
- in a pot, place chickpeas and baking soda. Cover with water. Simmer for 10 minutes.
- drain and try to remove as much as the chickpea shells, if time permits otherwise leave it and let it cool down
- Gather and measure all your other ingredients
- in a food processor, add all the ingredients
- let it blend for 2 minute until creamy. Check for consistency and texture. Add: olive oil, lemon, or salt if needed to add more flavour or add water to make the hummus thinner
- Garnish with spiced chickpeas, pumpkin seeds, chili flakes and olive oil.
Roasting pumpkin
- Half a sugar pumpkin and scoop out all the seeds
- Roast in the oven for 40 minutes at 400F
- When cooled, scoop out all the flesh and place into blender
- blend on high for 20 seconds. Measure out 1/4 for your hummus and either freeze or refrigerate the rest
Notes
Please read the notes for trouble shooting and being successful with your hummus!
Nutrition
Calories: 91kcalCarbohydrates: 5gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 484mgPotassium: 102mgFiber: 1gSugar: 1gVitamin A: 1682IUVitamin C: 11mgCalcium: 25mgIron: 1mg