I’ve always loved hummus, and thought it was much easier just to buy it, and probably much yummier. The home made hummus I had eaten was lumpy and not as nice as the store bought stuff. But then I went to the GFME course in February and tried some of Judy’s home made hummus. Coincidentally, we had pumpkin which needed to be used. So here’s my pumpkin hummus recipe.
- 1 can chickpeas
- Half a pumpkin
- Juice of 2 lemons
- 1 tbsp tahini (sesame paste)
- 4 cloves garlic
- Salt and pepper to taste
- 2 tsp ground cumin
- 1 tsp chilli powder or 2 tbsp sweet chilli sauce
- 1 tbsp oil
- Chop the pumpkin into pieces and scoop out the seeds. Roast in the oven for about half an hour until the pumpkin is soft.
- Roast the whole garlic for about 15 minutes with the pumpkin, and allow both to cool.
- Drain the chickpeas, reserving the liquid.
- Puree/ blend all ingredients together, using as much of the reserved chick pea liquid as needed to make a smooth paste.
And that, my friends, is that! Here are some other options:
Replace the pumpkin with carrot (4 or 5 large ones) and add in some fresh coriander and mint. Replace the pumpkin with roasted capsicums.
Apologies to those of you who received a slightly weird version of this post – I’m still figuring out how the iPad app works for WordPress!