Spicy Pumpkin Hummus
Traditional hummus gets a colourful and spicy twist with the addition of pumpkin puree, cumin, cayenne pepper and paprika. Serve with your favourite vegetables and pitta bread!
Ingredients
Serves: 16
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 3 cloves garlic
- 3/4 teaspoon salt
- 2 (400g) tins chickpeas, drained
- 2 teaspoons extra-virgin olive oil
- 425g pumpkin puree
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 35g toasted pumpkin seeds, or more to taste
- 1 pinch paprika
Directions
Preparation:15min ›
Extra time:2hours ›
Ready in:2hours15min
- Pulse lemon juice, tahini, garlic and salt together in a food processor or blender until smooth. Add chickpeas and olive oil; pulse until smooth. Add pumpkin, cumin and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.
- Fold pumpkin seeds into hummus; garnish with paprika.
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Reviews and Ratings
Global Ratings:
(36)
Reviews in English (34)
I'm so flattered to see this at the top of AR's recent e-mail. I had modified the recipe even more this past weekend and it was a hit at a party. I had adjusted the ingredintes by reducing the pumpkin puree to one cup, used only one can of garbanzo beans and one tablespoon of EVOO, with the rest of the seasonings and ingredients the same as posted. It turned out FANTASTIC! - 19 Dec 2012 (Review from Allrecipes USA and Canada)
I make hummus frequently but this may be my new fav recipe. Modified to one can of beans , one cup pumpkin, and 1/4 t of cayenne because I don't like too much heat. All else the same. Even my teenager who says she doesn't like pumpkin commented that it is really good - 24 Nov 2013 (Review from Allrecipes USA and Canada)
Nice flavor.. easy... threw it all in the food processor. Needed salt and pepper and more heat for my tastes. Will be using leftovers on chicken wraps for work lunches for the week - 16 Dec 2012 (Review from Allrecipes USA and Canada)