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!
Recipe
Spicy pumpkin hummus
Bored of your usual hummus? How about trying spicy pumpkin hummus recipe and serve it on rice cakes or your favourite toast?
Ingredients
- 1 can chickpeas
- ⅔ can pumpkin puree
- 2 crushed garlic cloves
- 3 tablespoon lemon juice
- 2 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon chilli powder (you can add more if you like it more spicy)
- ⅛ teaspoon all spice
- ¼ teaspoon cayenne pepper or to taste
- Salt
Instructions
- 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.
Much love,
Hedi
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