Pumpkin Hummus

Pumpkin hummus whipped with chickpeas, tahini and warm spices, topped with pomegranate.

Autumn's hummus — chickpeas and pumpkin purée whipped with tahini and warm spices, jewelled with pomegranate and raw almonds.

Serves about 6 as a dip

Nutrition (per serving, estimated)

  • Calories: ~125 kcal
  • Protein: 4 g
  • Fat: 8 g
  • Carbohydrates: 10 g
  • Fibre: 3 g

Estimated values.

Ingredients

  • 1 cup cooked, peeled chickpeas
  • ⅔ cup cooked pumpkin purée
  • 2 cloves garlic (optional; briefly sautéed for a lovelier aroma)
  • 2 tablespoons olive oil (reserve 1 for serving)
  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • Salt, cumin, smoked paprika, cinnamon, chilli flakes, black pepper, turmeric — to taste
  • To serve: pomegranate seeds and raw almonds

Method

  1. Blend everything (except 1 tablespoon of the oil) until completely smooth.
  2. Serve drizzled with the reserved olive oil, with pomegranate and almonds on top.

Originally shared on our Instagram.