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Yield: Makes 2 cups
Ingredients
- 300g pumpkin, cooked until tender
- 400g can chickpeas, drained
- 2 cloves garlic, crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon lemon juice
- sea salt
- 3 tablespoons olive oil
- ¼ cup pumpkin seeds
- ½ teaspoon chilli flakes
- ½ teaspoon ground cumin (extra)
- 1/2 teaspoon ground coriander
- sea salt
Method
Place pumpkin, chickpeas, garlic, cumin, coriander, 1 tablespoon olive oil, lemon juice and sea salt in the bowl of a food processor and process until smooth.
Taste and adjust seasonings with extra salt if needed.
Heat remaining oil in a small frying pan and add pumpkin seeds, chilli, cumin, coriander and a sprinkle of sea salt. Cook, stirring until seeds start to change colour . Remove from heat and arrange pan contents over the top of the hummus.
* Roasted pumpkin or pumpkins with less water content may mean that you need to add a little water to your hummus to get a good consistency.
* Try making your own water crackers such as in the photograph.
Thanks for a great tahini-free hummus recipe. Don’t forget the popularity of sesame allergy in our country.
Looks yummy. I’ve tried a similar recipe but with feta in it which is also delicious. About to post on my website tonight.
I’ve never tryed it so looking forward to making this one we love Pumkin Thank you.
I look forward to trying pumpkin hummus especially because it does not have expensive tahini in it.I loath getting food processor out, so when I do I make heaps of hummus and freeze small containers.I often use it on toast instead of butter.