Last week, my friend Wendy brought over some really nice foodies! A very special cake – read about Wendy’s City Secrets soon! – and a few different dips. Pumpkin hummus was one of them. Absolutely tasty. The great dips were finished immediately, so I thought: lets try this at home.
Our other friend Evelijn tasted the result and LOVED it…:
“Oooooeeeeeeeehhhh this is soooo good, soooo much better than regular hummus!!!!”
Haha yes, she’s so right! It’s very yummie! It takes a bit more time, because is stead of throwing all the ingredients in de kitchen machine/blender, you start with roasting the pumpkin (with soy sauce, I like that!). The hummus is great with Arabic bread (see photo), tomato’s and cucumber. So I’d suggest: dó try this at home too!
- 250 g pumpkin, peeled and diced
- 1 clove garlic, peeled
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 200g cooked chickpeas (canned or soaked and cooked)
- 2 tsp tahini (sesame paste)
- juice of half a lemon
- 3 tbsp olive oil
- 2 tsp cumin
- approx 3 tbsp water (or as needed)
- salt and pepper
- 3 tbsp (soy) yoghurt
- Preheat the oven to 200 ° Celsius. Add the diced pumpkin in a baking dish and stir in the olive oil, soy sauce and pepper. Place the clove of garlic between the pumkin. Roast the pumpkin 20 to 30 minutes in the oven, or until the cubes are soft. Stir every ten minutes. Let the pumpkin cool down.
- Put the pumpkin, clove of garlic, chickpeas, tahini, lemon juice, olive oil and cumin in a blender. Mix until you get a smooth, creamy puree. Gradually add water to get the desired consistency. Finally stir in the yoghurt and season with salt and pepper.
- This hummus tastes delicious on toasted buns or Arabic bread, with some extra olive oil on top, some rucola and a dash of cayenne pepper (smoked) paprika.
Preparation time: 40 minute(s)
Cooking time: 5 minute(s)
Source: De Groene Prinses