Cozy Hummus Recipe with Pumpkin and Spices
A healthy hummus recipe with pumpkin puree and delicious spices. All vegan, made with healthy ingredients and spices to fire up your metabolism!
Servings: 6
Calories: 134kcal
Ingredients
- 2 cups cooked chickpeas from can, drained
- 2 tsp baking soda
- 4 tbsp tahini
- 1/2 small pumpkin or butternut squash
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1/2 tsp fennel seeds
- 1/2 tsp coriander seeds
- 1/2 tsp salt
- 1 tbsp extra virgin olive oil
- 1 tsp sweet paprika
- 1 tsp fenugreek seeds
- 1 tbsp Nigella seeds to garnish
- 1 tbsp extra virgin olive oil to garnish
- 2 garlic cloves
- 1 lemon juice only
Instructions
- Preheat the oven to 200C/400F.
- Line a baking sheet with parchment paper, add the halved pumpkin and roast for 20 min until the flesh is tender.
- Peel the roasted pumpkin and add it into the food processor to obtain a puree. Transfer into a bowl.
- While the pumpkin is roasting, prepare the chickpeas. Start by rinsing them with plenty of water and add them into a medium soup pot. Cover with water, add the baking soda, mix to combine and place over medium heat and bring to boil.
- Reduce the heat to low and simmer for 20 minutes, until their skins fall apart and the chickpeas are very well cooked.
- Place in a colander to drain, rinse with cold water to remove the baking soda taste, then transfer into the food processor.
- Process to obtain a puree, then add the tahini, pumpkin puree, lemon, salt, and garlic and process to obtain a smooth mixture.
- Add 1 tbsp olive oil into a skillet over medium heat, add the spices and heat for 1 minute stirring frequently, to enhance the flavours.
- Add the spices and oil to the food processor, and pulse to incorporate.
- Transfer the hummus into a bowl, smooth it with a spoon, drizzle with olive oil and garnish with Nigella seeds and serve.
- Keep the hummus into a glass airtight container into the refrigerator for up to five days.
Notes
Nutrition
Calories: 134kcal