Hummus

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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.

Ingredients

  • 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

Method:

  • 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.

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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!

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