Hello, hello. Is it pumpkin hummus or is it a pumpkin dip? Whichever you decide to call it rest assured you are in for a treat (that is if you like pumpkin). I love any hummus and of course I prefer my home-made version, but to be honest there are some pretty tasty shop bought options too including roasted red pepper or wasabi hummus ..hmmmmm.
I find hummus seriously addictive and often eat it just as it is, especially my Peanut butter hummus. I love making hummus, it’s so quick and easy, but also cheap. This pumpkin hummus has all the flavours….a bit of sweetness from the pumpkin, a little heat kick thanks to the chilli and cayenne pepper and a nutty creaminess from the chickpeas. I have to say I have tried loads of hummus recipes, but this one is so good, that I have to share it.
Serve it with Kallo rice cakes, celery or carrot sticks or maybe even with warm toasted wholemeal tortilla pieces. I made it with my almond crackers and it was a match made in heaven!
- 1 can chickpeas
- 2/3 can pumpkin puree
- 2 crushed garlic cloves
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp chilli powder (you can add more if you like it more spicy)
- 1/8 tsp all spice
- 1/4 tsp cayenne pepper or to taste
- Drain the chickpeas, but leave the water on the side. Put the chickpeas in your food processor and pulse until you get a smooth paste. Add a small amount of the reserved chickpeas water to help to achieve the desired consistency. Next add pumpkin puree, garlic, lemon juice and all the remaining spices and process to mix. Last is the olive oil. With the food processor running, drizzle in oil until blended. Taste and add more seasoning or lemon juice as needed. Cover and chill until required.
If you can’t get canned pumpkin just get a fresh one and roast it, It might taste even better. I am just being lazy today and so using the tinned option. Btw. If you, like me, love all things pumpkin, you have to try my pumpkin and pecan granola or pumpkin baked oatmeal. Deeeelicious!