Pumpkin hummus, a variant of the classic hummus, perfect for spreading on bread croutons, for an appetizer or aperitif. I’ll just say that, once I tasted the first spoonful, I couldn’t resist the second and even the third. Creamy and too good, very easy to prepare and also quick, just the time to cook the pumpkin in the air fryer, or even in the oven if you prefer, with paprika, oil, garlic, and rosemary. Once cooked and cooled, you will simply need to blend it with chickpeas and tahini to obtain a perfect cream for spreading or even to enjoy by the spoonful. You can choose the pumpkin variety you prefer. I chose hokkaido pumpkin, which has particularly dry flesh and edible skin. It’s autumn and it’s pumpkin time, and made this way, it’s irresistible. And now, let’s go into the kitchen together, because the pumpkin hummus will be ready in a click!
If you’re interested in other tasty pumpkin recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Air Frying
- Cuisine: Middle Eastern
- Seasonality: Fall, Winter
- Energy 106.31 (Kcal)
- Carbohydrates 8.42 (g) of which sugars 1.68 (g)
- Proteins 2.62 (g)
- Fat 7.42 (g) of which saturated 1.00 (g)of which unsaturated 1.15 (g)
- Fibers 2.00 (g)
- Sodium 519.40 (mg)
Indicative values for a portion of 62 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9.7 oz pumpkin (hokkaido)
- 1 clove garlic
- 1 tbsp extra virgin olive oil
- paprika (to taste)
- rosemary (to taste)
- salt (to taste)
- 4.9 oz cooked chickpeas
- 1 tbsp tahini
- 2 tbsp lemon juice
- 1.3 tbsp extra virgin olive oil
- salt (to taste)
- 1.7 tbsp water
Tools
- Air Fryer
- Blender
- Cutting Board
- Knife
Steps
First, cut the pumpkin in half and remove all the seeds and internal filaments. Then cut it into chunks and transfer them to the fryer basket. Add the rosemary, peeled garlic, salt, paprika, and oil. Then cook at 392°F for 10 minutes.
As soon as the pumpkin is soft, transfer it to a blender along with the lemon juice, tahini, and oil. Season with salt and blend until you get a smooth and homogeneous cream. In the ingredients, I have included the amount of water I used, but it is not necessary if the consistency of the cream does not require it. Add it little by little anyway.
Transfer the cream into a bowl and add more rosemary, paprika, and a bit of oil. This pumpkin cream is ready to be spread on bread croutons.
Storage and Tips for Pumpkin Hummus
Pumpkin hummus can be stored in the refrigerator for 1 or 2 days in a container with a lid.
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FAQ Questions and Answers for Pumpkin Hummus
What can I pair with pumpkin hummus?
You can pair it with pita bread, a type of flat, soft bread originally from the Middle East. It is characterized by a leavened dough that forms a pocket inside the bread when baked, perfect for being filled with various fillings, including hummus.
