Savoury Pumpkin Hummus Recipe
Enjoy the delightful combination of pumpkin and chickpeas in this smooth and savoury pumpkin hummus recipe. This easy-to-follow recipe yields a creamy dip packed with flavour. Perfect for entertaining or as a healthy snack.
Ingredients
- 400 g canned or jarred chickpeas 240g drained
- 200 g unsweetened pumpkin puree
- ½ teaspoon ground cumin
- 2 tablespoons tahini
- 3 tablespoons lemon juice
- 1 small clove fresh garlic
- ¼ teaspoon salt
- ½ teaspoon bicarbonate of soda
- 1 ice cube
Instructions
- Boil chickpeas in water with the bicarbonate of soda for 5 minutes to help them soften and remove the shell.
- Drain the chickpeas and discard the shells that have fallen away.
- To a blender add the cooked chickpeas, unsweetened pumpkin puree, cumin, tahini, lemon juice, garlic, salt, and one ice cube.
- Blend until smooth and creamy. The ice cube will help make the hummus fluffier.
- Spread over a plate to serve and garnish with fresh herbs, toasted pumpkin seeds, and a sprinkle of paprika for added decoration.
Notes
Store your savoury pumpkin hummus in an airtight container in the refrigerator for 2-3 days. You can also portion it and freeze for longer storage.
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Disclaimer: Nutritional info is approximate and for general guidance only. Unit conversions are automatically generated and may not be accurate.
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