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From a Pot: Pumpkin Hummus

Pumpkin Hummus
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The most delicious pumpkin hummus.

Pumpkin Hummus - Title of the Recipe

This pumpkin hummus is soooo good. Like seriously, so good, creamy, smooth, with tons of warm winter spices. And the best part is that it has pumpkin as one of the ingredients. Like what more could you wish for? I came up with the idea for pumpkin hummus because we had a Halloween dinner and then a movie night at our place, and I wanted to serve people something simple yet delicious with fall flavors, and pumpkin hummus sounded like a good idea at the time. :)

Anyway first things first, for all those who are not familiar with what hummus even is.

Hummus is a Middle Eastern dip or spread made from cooked chickpeas that are then blended with tahini (sesame paste), lemon, garlic and different types of spices.

Hummus is actually so easy to make, and the possibilities with spices and different flavour combinations are endless. You can make it super spicy if you want, use fresh or roasted garlic, and use different types of herbs and veggies. It’s really so simple to make and way better than store-bought.

Prep Time

Prep Time:

10 Minutes

Cook Time:

15 Minutes

Bake Time:

30 Minutes

Total Time:

50 Minutes

Equipment

  • Food processor
  • Baking tray
Nutritional values
Nutrition Label of the Recipe. Value: 909 calories
Shopping List
  • Hokkaido pumpkin: 300.0 g
  • Chickpeas: 300.0 g
  • Garlic: 1.0
  • Baking soda
  • Olive oil: 15.0 ml
  • Salt
  • Pepper
  • Cinnamon
  • Honey
  • Tahini
  • Ice
  • Butter: 10.0 g
  • Paprika powder

Ingredients and Instructions

Ingredients

Field to change the scale in the recipe. The meaning of the number depends on the type of recipe and can mean the number of servings or the number of products obtained from the recipe.(Pumpkin Hummus)

Scale

Pumokin Hummus

  • Hokkaido pumpkin: 300 g

  • Chickpeas: 300 g

  • Garlic: 1

  • Baking soda: 1 tsp

  • Olive oil: 15 ml

  • Salt: 2 tsp

  • Pepper: 0.5 tsp

  • Cinnamon: 0.5 tsp

  • Honey: 1 tsp

  • Tahini: 1 tbsp

  • Ice: 5 cubs

Garnish

  • Butter: 10 g

  • Paprika powder: 1 tsp

  • Pistachios

  • Chilli flecks

  • Parsley

Instructions

Pumokin Hummus

Ingredients

Hokkaido pumpkin: 300 g

Chickpeas: 300 g

Garlic: 1

Baking soda: 1 tsp

Olive oil: 15 ml

Salt: 2 tsp

Pepper: 0.5 tsp

Cinnamon: 0.5 tsp

Honey: 1 tsp

Tahini: 1 tbsp

Ice: 5 cubs

  1. Use canned chickpeas. Drain them in a sieve and then transfer them to a small pot with cold water. Add in one teaspoon of baking soda and bring to a boil. Simmer for about 15 minutes, then drain.
  2. Peel the pumpkin and cut it into small pieces. Be careful not to cut yourself, the pumpkin is quite hard to cut. Place it on a baking tray with parchment paper and top it with some oil, salt and pepper.
  3. Wrap 1 small garlic clove in foil and place it on a baking tray next to the pumpkin.
  4. Bake the pumpkin and garlic in a preheated oven at 200 degrees Celsius (392 F) for about 20–30 minutes, or until the pumpkin starts to turn a bit brown at the edges.
  5. Place the cooked chickpeas in a food processor together with the baked pumpkin pieces and garlic. Add in tahini, olive oil, ice and the rest of the ingredients. Mix well until smooth. Taste as you go and add more salt or other ingredients based on your preference.

Garnish

Ingredients

Butter: 10 g

Paprika powder: 1 tsp

Pistachios

Chilli flecks

Parsley

  1. Slowly heat up the butter until it starts melting, then season it with one teaspoon of paprika powder and some chilli flecks.
  2. Place the hummus in a low bowl and top it with melted butter, some chilli flecks, and pistachios. Instead of pistachios, you can also use pumpkin seeds or peanuts. Serve with bread, chips or sliced veggies.

Gallery:

Pumpkin Hummus - Pumpkin humusPumpkin Hummus - Pumpkin humusPumpkin Hummus - Pumpkin humus

Notes:

  • Where do I buy tahini?
  • You can get it in almost any store, or you can also make it at home. Just toast the sesame seeds on medium heat for about 3 minutes, then transfer them to a blender with some oil and a pinch of salt. Blend until you get a smooth paste.
  • Do I have to roast the garlic?
  • If I make hummus, I always use roasted garlic. It just tastes better, in my opinion. It doesn’t have this strong garlic taste, if you know what I mean. But if you like a strong garlic taste in your hummus, then you can, of course, use fresh garlic.
  • Why do you use ice?
  • The secret ingredient for a creamy and smooth hummus is ice. I know it sounds strange, but it helps. :)
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