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Pumpkin hummus

Ingredients

For 4 servings

  • 250–300ml pumpkin puree (boiled, pureed pumpkin)
  • 2 tablespoons sesame seeds
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 1 tin chickpeas, drained (240g)
  • 1 teaspoon ground cumin
  • Pinch of chili powder
  • Salt to taste
  • Juice of ½ lemon
  • Water if needed for texture (depends on the pumpkin)
  • Toasted pumpkin seeds for garnish

Preparation video

Surprisingly fresh and decadent, goes perfectly with toast!

Boil and puree 300g pumpkin. Toast sesame seeds in a dry skillet until fragrant and golden (don’t overdo – they can get bitter). In a skillet, heat olive oil and fry garlic cloves, halved, until golden brown. Place drained chickpeas, fried garlic with the pan oil, toasted sesame seeds, pumpkin puree, cumin, chili, salt and lemon juice in a blender. Blend until smooth. If the consistency is too thick, add a little water and blend again. Serve topped with roasted pumpkin seeds.


Pumpkin hummus

Preparation

Easy 45min

Surprisingly fresh and decadent, goes perfectly with toast!

Boil and puree 300g pumpkin. Toast sesame seeds in a dry skillet until fragrant and golden (don’t overdo – they can get bitter). In a skillet, heat olive oil and fry garlic cloves, halved, until golden brown. Place drained chickpeas, fried garlic with the pan oil, toasted sesame seeds, pumpkin puree, cumin, chili, salt and lemon juice in a blender. Blend until smooth. If the consistency is too thick, add a little water and blend again. Serve topped with roasted pumpkin seeds.


Pumpkin hummus

Pumpkin hummus
45min Easy

Ingredients

For 4 servings

  • 250–300ml pumpkin puree (boiled, pureed pumpkin)
  • 2 tablespoons sesame seeds
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 1 tin chickpeas, drained (240g)
  • 1 teaspoon ground cumin
  • Pinch of chili powder
  • Salt to taste
  • Juice of ½ lemon
  • Water if needed for texture (depends on the pumpkin)
  • Toasted pumpkin seeds for garnish

Preparation

Surprisingly fresh and decadent, goes perfectly with toast!

Boil and puree 300g pumpkin. Toast sesame seeds in a dry skillet until fragrant and golden (don’t overdo – they can get bitter). In a skillet, heat olive oil and fry garlic cloves, halved, until golden brown. Place drained chickpeas, fried garlic with the pan oil, toasted sesame seeds, pumpkin puree, cumin, chili, salt and lemon juice in a blender. Blend until smooth. If the consistency is too thick, add a little water and blend again. Serve topped with roasted pumpkin seeds.