Baked Pumpkin Hummus
Enjoy this autumn-specific variation of widely popular hummus spread. This Baked Pumpkin Hummus is richly flavorful and will cheer you up with its color!
Cost $4 USD
- 2 cups chickpeas* cooked
- 1/2 cup water
- 1 tbsp tahini
- 1 tsp ground cumin
- pinch of salt
- 1 tbsp olive oil extra virgin
- 1 tbsp pumpkin seed oil optional
- 2-3 slices baked pumpkin**
- 2 cloves of garlic
- juice of a half lemon
- 1 tsp ground ginger optional
- peeled pumpkin seeds roasted, optional - to top
Add all ingredients into a blender (or into a large bowl in case of a hand blender), except pumpkin seeds and some pumpkin seed oil - we will use later to top hummus serving.
Blend until smooth. Add more water if a smoother consistency desired.
Serve topped with pumpkin seeds, pumpkin seed oil and fresh basil (all optional).
Store in a container box in a fridge for up to 4 days.
*To cook chickpeas, first soak them for a couple of hours/overnight with a double amount of water. Once soaked, drain and cook for approximately 1h in a slow cook/1.5h over a stove with a pinch of baking soda and a tsp of salt.
**To bake a pumpkin/butternut squash, cut it into 1.5cm thick slices, lay on a baking tray, optionally add fresh rosemary on top. Bake in the overheated to 200 C (390 F) for approximately 30 mins until soft. Peel the skin once ready.