Roasted Pumpkin Hummus | How to make Pumpkin Hummus
Hummus ranks in my top 5 favorite dips and spreads. I make a batch every alternate week to last through the week. Put in it sandwiches, eat as a mid meal snack with some carrot and cucumber sticks, put it in the snack box or serve it with lavash or pita chips for the mid week drink.
The recipe of hummus is actually pretty straightforward. Boiled chickpeas, tahini, olive oil blended and done. But the difference between a good hummus and a lip smacking delicious hummus is to actually peel your boiled chickpeas. Yes you heard it right, one by one remove that outer white covering of each chickpeas, I know it is tedious but once you make your hummus this way I assure you, you will never go back to make it without peeling.
So now that we have that little secret out, I also must tell you what I like more than the hummus. Various flavoured hummus's - the carrot hummus, sun dried tomatoes one, avocado hummus, beetroot hummus and this Roasted Pumpkin Hummus. For me flavouring hummus with a vegetable does two things. One, gives it more flavour depth and two, makes it lighter than the usual chickpea hummus and three, who doesn't like a change.
Roasted Pumpkin Hummus
- Roast the pumpkin using this method
- Drain the boiled chickpeas (use the water for making dals or dough. It is very nutritious) and peel the outer covering of all the chickpeas.
- Grind the pumpkin, chickpeas, pumpkin seeds, garlic and cumin in a food processor or a mixer until it is almost smooth. Add the lemon juice and grind further until well combined.
- With the motor running, add the olive oil in a thin steady stream until smooth.
- Transfer the hummus to a serving bowl, pour a little more olive oil on top and sprinkle the sumac. Serve with lavash or pita chips or store in an airtight container and use as a spread as needed. This will stay good in the fridge for a week.
To see how to roast Pumpkin see this