This recipe of Savory Pumpkin Hummus is a perfect example of healthy as well as delicious food. A delicious take on the classic Hummus, it’s even more healthier and full of earthy flavours.
What is Hummus?
Hummus is a popular dip made in the Middle East. Known for being dense, thick, this spread is prepared using chickpeas, olive oil, tahini and garlic.
It is usually savoured with falafels or scooped with pita bread or chips.
Hummus can be made with tahini or without tahini and here I am giving out recipes for both the version. But in any case, you don’t have to buy expensive Tahini Paste from the market.
I love making hummus so much that I add different ingredients to it and churn out a new flavour of hummus every time!
As per one of my new year resolutions, I am working really hard to keep my diet healthy.
I am keeping a check on consumption of carbohydrates and fatty food. However, I have increased the intake of protein and fiber.
This Spicy Pumpkin Hummus is one of those many recipes which allows me to savour something yummy and yet remain in shape.
It makes for an awesomely healthy, Vegan and lip-smacking supper snack!
Pair it with some whole wheat pita bread, multigrain crackers or veggie sticks and you have a perfect snack ready in no time.
This Recipe has all the flavors of chickpeas, olive oil garlic, cumin and lemon juice.
It’s a simple recipe that can be easily made in a food processor (buy it here) and this smooth paste is sure to taste great with your favorite sides.
You can make small servings of this dip and serve it with your favorite snacks.
This dish is
- Super easy to make
- Gluten Free
Benefits of Pumpkin
Pumpkin has lots of dietary fiber which bolsters the health of our heart. Moreover, it also contains calcium, copper, potassium, phosphorous et al.
Also, the seeds of pumpkins are full of protein.
Ingredients and Appliances Required
You will need an oven to roast the pumpkin, a food processor, a pressure cooker or instant pot if you are cooking the raw chickpeas, raw chickpeas or canned chickpeas, pumpkin, garlic, lemon, roasted cumin powder, chilli flakes, sesame seeds, extra virgin olive oil and freshly cracked black pepper to make this recipe.
How do you make Hummus Creamy?
I have read that removing the skin of the garbanzo beans after boiling them makes the hummus creamy.
But trust me that’s humongous amount of work, removing the skin from each beans and I really don’t recommend it.
My hummus turns out perfectly creamy every time without doing this process.
The key is to use good amount of olive oil, some water from boiling the chickpeas and blending the hummus for a little extra time.
Do these three things and I am sure your hummus will turn out perfectly creamy.
How long does it last?
When refrigerated, this hummus can last for 3-4 days. I really don’t recommend freezing the hummus as the texture gets altered and the taste is not the same.
I lie to drizzle some olive oil on top of the hummus before serving.
Sprinkle some red chilli powder on top for a nice colour contrast.
Top the hummus with sunflower seeds, Pine nuts, roasted walnuts etc for a delicious crunch in each bite.
Garnish it with chopped parsley or cilantro.
You can serve it with crackers, chips, veggie sticks, pita chips and even as a sandwich spread.
You can slightly thin it down and use as your salad dressing.
Make stuffed jacket sweet potato with it.
I like to slather it on a flatbread and bake for a few minutes.
Make a bed of it and serve poached eggs on top of it.
How to make it Vegan?
All the ingredients to make Pumpkin Hummus are vegan friendly and unless you add something extra, this recipe is a perfectly vegan recipe.
How to make it without Tahini?
Tahini is nothing but a sauce made using roasted sesame seeds and olive oil.
I never buy tahini from the market as it is super expensive and it is much easy to make it at home.
You can add sesame seeds directly to the blender along with other ingredients if you like and if you want to leave tahini all together, just skip adding it.
You might also like these dip recipes.
Step By Step Recipe
Line pumpkin pieces on a baking tray and roast until softened.
Roasted pumpkin pieces.
Soak chickpeas in water.
Pressure cook the chickpeas until soft.
Add all the ingredients in a blender.
Blend to make a smooth hummus.
Savory Pumpkin Hummus Recipe
- 250 g Pumpkin (Cut into small pieces)
- 1 cup Chickpea
- 12-14 cloves Garlic
- 4 tbsp Tahini (Mix 4 tbsp sesame seeds with 2 tbsp olive oil and little water and blend in a blender to make a smooth paste)
- 10 tbsp Extra Virgin Olive Oil
- 3 tbsp Lemon Juice
- Salt to taste
- 1/2 tsp Roasted Cumin Powder
- 1 tsp Chilli Flakes
- 4 tbsp Water (From Boiled Chickpeas)
- 1/4 tsp Freshly Cracked Black Pepper
- Pre heat the oven to 200 degrees C.
- Line a tray with aluminium foil.
- Spread the pumpkin pieces on the tray.
- Drizzle with 2 tbsp olive oil.
- Sprinkle little salt and ground black pepper.
- Remove the tray from the oven and let it cool.
- Wash and soak chickpeas in enough water for 5-6 hours.
- Drain the water.
- Add chickpeas and 2 cups of water in a pressure cooker and pressure cook the chickpeas till done.
- Drain the water reserving 3-4 tbsp for the hummus.
- Add all the ingredients including the boiled chickpeas in a blender and blend to make a smooth hummus.
- Use the water from boiling the chickpeas while blending.
- Garnish with a drizzle of olive oil and red chilli powder.
- Serve with pita or any other crackers.