Pumpkin Hummus Recipe – For the Love of Hummus
Looking for a creamy pumpkin hummus recipe for your next party? This sweet tasting hummus is best served with pita wedges or bread-sticks. It is also perfect spread on crustini or wheat bread, garnished chopped nuts and drizzled with olive oil. These are the accompaniments this traditional food has been served with.
Canned pumpkin puree can be used as alternative to a fresh pumpkin but observe the same consistency of the hummus while mixing the other ingredients. Less olive oil might be needed or else your pumpkin hummus will become thin in the end. If you’re ready, let’s get down to work.
200 g fresh pumpkin
200 g canned chickpeas (drained weight)
1 medium shallot
2 small garlic cloves
½ cup olive oil
½ tsp spicy paprika
¼ tsp cinnamon
pepper and salt
- Peel, wash and chop the fresh pumpkin into cubes. Chop the shallot and garlic cloves too.
- Pour a little olive oil in a medium heated non-stick pan. Add the garlic and shallot when the pan is hot. Cook for 4 minutes.
- Place the chopped pumpkin in the pan. Stir well and cook for 5-7 minutes or until pumpkins soften.
- Season with salt and pepper. Turn off the heat then set aside the pan to cool.
- Drain the canned chickpeas and wash them with cold running water.
- Add the chickpeas to the blender. Pulse to crumble then add the cooked pumpkin.
- Pulse again then slowly add olive oil. You can add a little water in the beginning if you don’t want the hummus to be oily.
- Season with salt, pepper, spicy paprika and half of the cinnamon.
- Pulse to mix very well and until smooth. Season to taste.
When finished, your pumpkin hummus should be creamy and smooth, not too dry and not to runny. Transfer to a serving bowl and serve at room temperature with your choice of bread or veggies. Try this pumpkin hummus recipe and tell me how it goes. Also worth noting is the carrot hummus and the sweet potato versions.