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I've had lots of questions how I make my Pumpkin Hummus after posting on Instagram, so here's a quick recipe. I love to serve this with pretty much anything! It's filling and makes a good side dish for dipping veggies or bread in.
1 can drained and rinsed chick peas
1-2 cloves garlic
2-3 Tblsp. Sesame Tahini
2 Tblsp. extra virgin Olive oil
Splash of water (about 1/4 to 1/3 cup)
1-2 tsp ground cumin
juice of half a lemon
shot of tabasco sauce if you want a bit of kick
salt & pepper
pumpkin purée (anywhere between 1/2 to 3/4 cup)
To make the pumpkin purée, you can use a variety of pumpkins or winter squash. If you use a Hokkaido pumpkin you can leave the skin on, so that's the one I normally use because it's so easy. You could also use butternut, Muscat, whatever you have on hand - these varieties you will have to peel. This is what a Hokkaido pumpkin looks like:
Depending on the size of your pumpkin, use a quarter or a half of it. Remove the seeds and peel (if necessary.) Chop up into rough chunks, and steam them for about 15-20 minutes until fully soft. If you don't have a steamer pot, try roasting them in the oven for 20 minutes on 200 degrees C. I wouldn't recommend boiling as that makes them very watery. Then use a handmixer to purée the flesh, or a blender, whatever. Since this is the most time consuming part of the process, I like to make a lot of purée at once, and use the left over for soups or baking. You could even freeze any left over purée.
Easy way out: Use canned pumpkin. Make sure it's not pumpkin pie filling, it should just be 100% pumpkin, no added sugar, nothing.
To make the hummus, put all the ingredients into a bowl and use a handmixer to blend. Or, if you have a blender, dump everything in and blend. Wow, that was hard wasn't it? Now you've got amazing pumpkin hummus!
This hummus will be gone in no time, so I normally double this recipe and keep it in the fridge for snacking. I love dipping veggies in it, or use it as a healthy sandwich spread.