Pumpkin Hummus

Recipe:

Ingredient notes:

• Chickpeas. This recipe calls for making hummus from canned chickpeas. If you prefer to cook the chickpeas yourself, follow the instructions in this recipe. But remember that using canned chickpeas will save you time and make your hummus softer and smoother. When substituting, remember that chickpeas double their weight after soaking and cooking. This means that you will need 150 grams of dry chickpeas for this recipe.
• Pumpkin. You can use pumpkin, butternut squash, acorn squash, or just about any variety of winter squash for this recipe.
• Tahini. This is a sesame paste. It is sold in large supermarkets and in Indian, Iranian, and Turkish stores. If you can’t buy ready-made tahini, make your own – here’s the recipe.
• Garlic. The recipe calls for a moderate amount of garlic. If you like your hummus a little more spicy, you can add more.
• Chickpea cooking liquid. Or the liquid from a can of chickpeas. Do not discard it, but use it to adjust the consistency of the hummus. Of course, you can just add cold water instead, but the cooking liquid contains a lot of protein, and it’s a sin not to use it.

Let’s start cooking.

Cut the pumpkin into slices about 2 cm thick and place on a baking sheet (the photo shows much more pumpkin than is needed for the recipe).

Bake in a preheated oven at 190°C (375°F) until soft. Depending on the type of pumpkin, this may take 15-25 minutes.

Place the chickpeas, tahina, garlic and roasted pumpkin in a bowl and add the olive oil.

Use a blender or food processor to blend until smooth. If the mixture is too thick (cooked chickpeas will probably be) – add a little cold water.

Season to taste with salt and serve. When serving, drizzle with olive oil and sprinkle with paprika or cumin.

Bon appetit!

This Pumpkin Hummus recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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