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Spiced Pumpkin Hummus with a teaspoon and pumpkins in the background
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Spiced Pumpkin Hummus with Pine Nuts and Pumpkin Seeds

A yummy slightly spicy hummus that's great for an Autumnal feast
Course: Snack
Cuisine: Vegan
Author: Vanessa Sturman


For the Hummus

  • 1 tin chickpeas drained
  • 100 g pumpkin puree from tin or homemade; see details below
  • 3 cloves garlic
  • 2 tbsp tahini
  • 1 tsp salt
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 7-9 tbsp olive oil plus extra for drizzling
  • Juice of 1 lemon
  • 1 tbsp pinenuts for topping
  • 1 tbsp pumpkin seeds for topping

For the Pumpkin Puree (if making your own)

  • 1 medium pumpkin Or butternut squash


To Make the Hummus

  • In a blender combine all ingredients except the pumpkin seeds and pinenuts. Blend until very smooth. You may want to add ¾ of the olive oil, test the texture, and add the rest if needed.
  • Once blended, transfer to a bowl and top with pumpkin seeds and pinenuts, and drizzle with olive oil.

For the Pumpkin Puree (if making your own)

  • Preheat oven to 200 C.
  • Chop pumpkin into chunks a couple of centimetres wide and long. Remove all seeds and pulp from middle. Leave skin on the pumpkin.
  • Place pumpkin chunks on baking tray and bake for 45-60 minutes, or until pumpkin is soft.
  • Once done, peel outer skin of pumpkin off and you are left with a puree. Puree can be kept in airtight container for 5 days in fridge, or put in the freezer to use another time.