Smooth and creamy hummus made with sweet pumpkin. This hummus has a slight kick to it from the chili and contains no oil. Serve with bread or use as a dip.
It’s about time I shared a recipe other than baked goodies with you guys again. I can’t even remember the last time. The past few months have all been cookies, cupcakes and more. But today it’s time for homemade hummus! Pumpkin hummus. A while back I tried this store-bought pumpkin hummus in one of my taste tests (Dutch) and both me and my boyfriend liked it a lot. And so I decided to make my own version. A version without added sugar and less salt. It turned out delicious (if I may say so myself). I’ve made this hummus a couple of times now and each of those times the batch hasn’t lasted more than a few days. Gone in a jiffy. That good.
To make this hummus, you’ll need pumpkin, chick peas, garlic, tahini, lemon juice and spices. There are a couple of things you need to remember about the ingredients:
- Use real pumpkin, not the pureed stuff in a can. It’s so much better.
- If you want extra smooth hummus, skin the chick peas. It is not mandatory.
- Get a brand of canned chick peas that contains little liquid as these chick peas are less mushy. I used ” Bonduelle”.
- Stir the tahini right before using.
- Add more or less chili depending on the level of spiciness you want.
- As you might’ve noticed, there’s no oil. Traditional recipes contain oil to make the hummus extra smooth and rich. However, I feel like the hummus was just as good without oil. Therefor, I omitted the oil. It makes the hummus less caloric (low-fat). Feel free to add oil if you like.
And that’s about all you need to know. As for the method, there’s nothing special to it. Just dump everything into the blender and process until smooth. I like to process the chickpeas, pumpkin and garlic first to make sure there are no chunks. Serve this hummus with fresh, warm bread or use it as a dip for vegetables to keep it low in calories. This hummus tastes great in a wrap too.
- 500-600 g pumpkin cubes, cooked and drained
- 1 can of chickpeas, washed and drained (about 265g)*
- 100 g tahini
- 2 cloves of garlic, roughly chopped
- 2 tsp ground cumin
- 1½ tsp ground paprika
- ½ tsp ground smoked paprika
- ¼-½ tsp chili powder
- ¼-½ tsp salt
- 80 mL lemon juice
- 1-2 Tbsp water**
- In a blender, process the pumpkin, chickpeas, tahini, garlic, spices and salt until smooth. Scrape the blender a couple of times.
- While blending, slowly pour in the lemon juice and water. Process until smooth and serve.
- * Use a good brand that contains little liquid
- ** Traditional recipes have about 1-2 Tbsp oil. However, I feel like it tastes just as good without oil. Therefor, I omitted the oil. You can add 1-2 Tbsp olive oil if you want a richer and smoother hummus.