Rita Serano

pumpkin hummus

I know it is spring but here is an old recipe for people with a nostalgia for autumn: pumpkin hummus.

  • 250 grams pumpkin or carrot, peeled and chopped
  • 400 grams of cooked chickpeas, drained and rinsed
  • 1 tablespoon lemon juice
  • 2 tablespoons of tahini (I use the unhulled version)
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 tablespoon of olive oil
  • 1 garlic clove crushed (or more depending on your taste)
  • salt and pepper

Rub pumpkin with the olive oil, cumin, coriander and a sprinkle of salt. Place in a preheated oven of 180C/ 350F and roast for 25 minutes or till golden brown.
Place pumpkin, chickpeas, tahini and garlic in a food processor and add salt/pepper to taste. Process until smooth, you can add a bit of water when it is to dry.
Serve on whole grain pitta breads (or any other bread you like) with beet sprouts, sliced avocado, roasted pumpkin seeds, thinly sliced red cabbage, nigella seeds and a good sprinkle of chili.
You can also use this as a dip or part of a mezze dinner!

pumpkin hummus with chickpeas, tahini and garlic

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