Spicy Chickpea & Pumpkin Hummus
Here’s another easy peasy hummus recipe which is utterly pumpkiny delicious.
I read somewhere recently that pumpkin is one of those vegetables we should be eating more of which gave me the idea of incorporating it in hummus.
This hummus is spicy with a hint of natural sweetness. You can reduce the chilli quantity if you like. Also use either canned chickpeas or soak and boil them (this is what I did).
spicy, tasty moreish hummus which can be made in a jiffy
1/2 Cup cooked chickpea
150 Grams pumpkin
2 Heads of garlic
4-6 Hot red chilli
2 Tablespoons tahini
Juice of 2 lime/lemon
1 Tablespoon dry roasted pumpkin seeds
1 Tablespoon olive oil
Salt to taste
- Wash the pumpkin and cut it in cubes (leaving the skin on).
- Boil it with pinch of salt.
- Once cooked, drain and set aside to cool. Don’t throw away the water it is cooked in, drink it or use it in some other recipe as it is nutritious and tastes quite nice.
- Peel and finely grate the garlic.
- Wash and chop the hot chilli.
- In a food processor, add the chickpea, pumpkin, garlic, chilli, tahini, juice of lime or lemon and salt to taste. If you find the mixture too thick, add a bit of the water in which pumpkin was boiled.
- Blend till pumpkin and chickpea are paste-like (a bit coarse is also okay).
- Transfer to a serving bowl, add the olive oil and toasted pumpkin seeds, mix well and chill for a couple of hours before serving.