Pumpkin Hummus
Bored of the plain, old hummus? Here's how to make an incredibly creamy and flavorful pumpkin hummus. Perfect for an autumn appetizer plate!
Ingredients
- 800 g chickpeas canned, rinsed and drained; 28 oz can
- 200 g pumpkin roasted
- ½ lemon juiced
- 4 Tbsp tahini
- 3-4 cloves garlic
- 2-3 Tbsp extra virgin olive oil
- sea salt to taste
Instructions
- Put all your ingredients in a food processor and process for 3-5 minutes, until the hummus is smooth.
- Season to taste.
- Top with pumpkin seeds and smoked paprika.
Notes
Roasted (not boiled) pumpkin keeps the texture thick and creamy. If the hummus is too stiff, loosen it with an extra drizzle of olive oil or a splash of water. Store in an airtight container in the fridge for up to 4 days.