A tasty twist on traditional hummus
Mmm, Roast Pumpkin. Mmmm Hummus. So why not put the two together? Especially when your Mum has left a humungous pumpkin in the laundry. This Roasted Pumpkin Hummus is a delicious deviation from the traditional recipe. Easy to make, make ahead, perfect with drinks. Cause there is still a lot of entertaining happening post Christmas. Only one week of school holidays left and we are making the most of it! And the benefit of this dip? Vegan, gluten free, dairy free. The take-anywhere, offend-no-one dip. The colour is fabulous, and the flavour! Picking a good pumpkin is essential (Thanks Mum!) so I would usually choose a Kent. Butternut would work well too.
Start by roasting your pumpkin.
For those of you with self control, that’s about 500g. For Sandra and I, who have previously disclosed our inability to roast pumpkin without sneaking a few pieces for ourselves, better make it 600g. Pop in a clove or two of garlic as well to add extra flavour to the dip. Allow to cool on the tray for a bit.
Pop the pumpkin, peeled garlic (just squeeze it out of it’s crunchy skin), a drained and rinsed can of chickpeas, some oil, tahini and cumin into the large bowl of your food.
Whizz it up until nice and smooth:
Taste at this stage, and add pepper and salt and some lemon juice. The consistency may vary depending on the pumpkin you choose. Add more oil if a little dry.
Place in your serving bowl, cover and pop into the fridge until you are ready to serve.
Sprinkle top with some pomegranate arils, coriander leaves or nigella seeds – I have used all three because it looks pretty! Serve with vegetable crudités and rice crackers, or if you are not dealing with the dietary-challenged, some turkish bread. This Roast Pumpkin Hummus would also make a great accompaniment for lamb – imagine this smeared artfully across the plate. So much colour and flavour.
- 500g pumpkin, cut into cubes
- 2 garlic cloves
- Olive oil, for roasting
- salt and pepper
- 1 x 400g tin chickpeas, drained and rinsed well
- 1 tbs tahini
- 2 tbs lemon juice
- 3 tbs olive oil, extra
- 1 tsp cumin
- coriander, pomegranate arils to decorate
- Preheat oven to 200°C. Toss pumpkin and garlic in olive oil, season with salt and pepper and bake for about 30 minutes, until cooked through and browned.
- Cool pumpkin slightly, then place in the large bowl of a food processor, along with the roasted garlic, tahini, chickpeas, extra olive oil, cumin and lemon juice. Blend until smooth. Taste for seasoning and add more salt, pepper or lemon juice as desired. If the mixture is a little dry, add a splash more olive oil.
- Serve with vegetable crudités or turkish bread