PUMPKIN HUMMUS
I love this season — there are vegetables with bright colors like purple cabbage, sweet potatoes or pumpkins.
I often buy pumpkins in particular to “decorate” my kitchen because they are not only tasty but also perfect for creating fantastic decorations.
They are also a very versatile vegetable, ideal for both sweet and savory preparations.
What I present to you today is a very easy recipe, a new variation of the delicious chickpea cream, tempting and perfect for spreading.
If you love pumpkin, this hummus is really delicious. The base of the preparation is the classic one, with the addition of oven-roasted pumpkin that gives it an inviting orange color.
It can be a tasty appetizer to spread on large slices of bread or for dipping breadsticks and raw vegetables, just like a crudité platter, but it can also be paired with meat, for example as a filling for rolls, or used to stuff sandwiches and toasts.
It’s a tasty idea to serve in autumn and with its bright orange color and its delicate and original flavor it will win over all your guests.
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: about 18 oz of hummus
- Cuisine: Mediterranean
- Energy 130.59 (Kcal)
- Carbohydrates 12.01 (g) of which sugars 2.43 (g)
- Proteins 3.90 (g)
- Fat 8.00 (g) of which saturated 1.04 (g)of which unsaturated 2.20 (g)
- Fibers 2.85 (g)
- Sodium 194.96 (mg)
Indicative values for a portion of 80 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
- 14 oz pumpkin (peeled)
- 1 1/4 cup cooked chickpeas (or canned, drained)
- 3 tbsp lemon (juice (about 3 tbsp + 1 tsp))
- 2 tbsp extra-virgin olive oil
- tahini (1 tbsp)
- sweet paprika (1 tsp)
- 1/3 tsp ground cumin
- to taste salt
- 1 clove garlic
Tools
- 1 Immersion blender
Steps
Peel the pumpkin, cut it into slices about 1 1/8 inches thick, place them on a baking sheet without overlapping and bake in a preheated conventional oven at 356°F for about 30-40 minutes.
The pumpkin should be soft. Remove from the oven and let it cool.Place the drained chickpeas in a bowl (do not discard the cooking or canning liquid), the pumpkin in pieces, the oil and the tahini.
Add the sweet paprika, the cumin, the lemon juice, the clove of garlic and the salt.
Blend with an immersion blender until you obtain a smooth and creamy mixture. If it seems too thick, add a tablespoon of the reserved chickpea liquid.
Transfer the hummus to a bowl, dress with a drizzle of extra-virgin olive oil, sprinkle with a pinch of paprika and some pumpkin seeds and serve to your guests.
Enjoy!
STORAGE
Once prepared, pumpkin hummus keeps in the refrigerator for up to 3 days in an airtight container.
It is not suitable for freezing
TIPS
Tahini, also called sesame butter, is made from toasted and ground sesame seeds mixed with sesame oil until it becomes a cream.
It can now be found in better-stocked supermarkets, ethnic shops or even online.
The texture the hummus should have is that of a soft but at the same time dense cream.
If you want to achieve a perfect consistency: if the hummus is too loose, add a handful of extra chickpeas to thicken it; conversely, if it is too “dry”, add a little of the reserved chickpea liquid or some hot water.
For a spicier hummus, replace sweet paprika with hot paprika
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