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Pumpkin Hummus: A Creamy Autumn Dip To Make At Home Recipe

Recipe By Slurrp Editorial
Hummus gets a seasonal makeover with sweet, earthy pumpkin. Roasting the pumpkin first concentrates its natural sweetness while adding a subtle caramelised flavour to the hummus. The result is smooth, nutty and slightly smoky, with enough acidity from lemon juice to keep every bite balanced. Serve it with toasted pita, crackers and fresh vegetables, or spread it over warm flatbread for an easy autumn-inspired snack.
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Pumpkin Hummus: A Creamy Autumn Dip To Make At Home
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Ingredients for Pumpkin Hummus: A Creamy Autumn Dip To Make At Home Recipe

  • 1/4 cup cooked chickpeas
  • 1/4 cup Pumpkin
  • As required peeled and cubed
  • 3/4 tbsp Tahini
  • 1/2 tbsp extra virgin olive oil
  • 1/2 tbsp Fresh lemon juice
  • 1/2 nos cloves garlic
  • As required ½ tsp ground cumin
  • As required ½ tsp smoked paprika
  • As required ¼ tsp ground cinnamon
  • As required Salt
  • As required to taste
  • 1.50 tbsp –ice-cold water
  • 1/4 tbsp olive oil
  • As required A pinch of smoked paprika
  • As required pumpkin seeds
  • As required fresh parsley

Directions: Pumpkin Hummus: A Creamy Autumn Dip To Make At Home Recipe

  • STEP 1.Preheat the oven to 200°C. Toss the pumpkin cubes with a little olive oil and spread them on a baking tray. Roast for 20–25 minutes until tender and lightly caramelised around the edges.
  • STEP 2.Allow the roasted pumpkin to cool slightly before adding it to a food processor along with the cooked chickpeas, tahini, lemon juice, garlic, cumin, smoked paprika, cinnamon and salt.
  • STEP 3.Blend until the mixture begins to become smooth. Scrape down the sides of the processor as needed.
  • STEP 4.With the processor running, gradually add ice-cold water, one tablespoon at a time. Continue blending until the hummus becomes smooth and creamy. Adjust the seasoning and lemon juice to taste.
  • STEP 5.Transfer the hummus to a shallow serving bowl and use the back of a spoon to create a swirl across the surface.
  • STEP 6.Drizzle with olive oil and finish with smoked paprika, pumpkin seeds and fresh parsley. Serve immediately or refrigerate until ready to serve.
Nutrition
value
245
calories per serving
13 g Fat10 g Protein22 g Carbs14 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    10g
  • Carbs
    22g
  • Fiber
    14g

MacroNutrients

  • Carbs
    22g
  • Protein
    10g
  • Fiber
    14g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    85mg
  • Iron
    4mg
  • Vitamin A
    142mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    126mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    6mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    85mg
  • Manganese
    1mg
  • Phosphorus
    142mg
  • Selenium
    21mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp Editorial