Spiced Pumpkin Hummus with Pine Nuts and Pumpkin Seeds
A yummy slightly spicy hummus that's great for an Autumnal feast
Ingredients
For the Hummus
- 1 tin chickpeas drained
- 100 g pumpkin puree from tin or homemade; see details below
- 3 cloves garlic
- 2 tablespoon tahini
- 1 teaspoon salt
- 2 teaspoon ground coriander
- 2 teaspoon ground cumin
- 7-9 tablespoon olive oil plus extra for drizzling
- Juice of 1 lemon
- 1 tablespoon pinenuts for topping
- 1 tablespoon pumpkin seeds for topping
For the Pumpkin Puree (if making your own)
- 1 medium pumpkin Or butternut squash
Instructions
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.