Menu
Menu
Hummus! Definitely one of the most delicious things that I have ever taste! For those who don’t know what I am talking about, hummus is a dip (from Middle East) traditionally made from cooked chickpeas, tahini, olive oil, lemon juice, salt and garlic. But you can be creative by mixing different ingredients into the basic recipe and create your own hummus, with your favorite spices, veggies, legumes, the sky is the limit! This is the fun part of cooking, making experiences and create your own version of some recipes, right?
As chickpeas are the main ingredient of this recipe, hummus is a wholesome alternative to the common industrial spreads rich in refined oils, sugars, to much salt and other strange ingredients and additives. A high-quality protein source, chickpeas are also a very good source of folate and manganese, and also provide a good amount of fiber, copper, magnesium, iron, zinc and also B vitamins. Sounds great huh?
And what can i say about pumpkins? In this recipe I used Hokkaido pumpkin, the most vibrant and orange of all pumpkins! And that means lots of beta-carotene!!! This gorgeous vegetable it´s also a GREAT source of Vitamin A, folate, iron, magnesium and phosphorus!
Now that you know some cool facts about chickpeas and pumpkins, let´s do this version of hummus inspired by the Fall vibes!
VEGAN | GLUTEN FREE | SUGAR FREE | HIGH IN PROTEIN | EASY | CREAMY | RICH | COZY | TO SHARE
As I said before, this recipe is super easy to make and you will just need a few simple ingredients that we regularly have in the pantry. So nothing too fancy!
Cut your pumpkin into slices or roughly chunks and roast it with a little olive oil, paprika and a pinch of salt.
In the meantime you will put all the other ingredients into your food processor, and once the pumpkin is soft and gold you will put it in the food processor along with the rest of the ingredients. Combine all the ingredients until the mixture gets creamy and smooth. TADA!!!!
Your Roasted Pumpkin Hummus is ready to serve!
To turn this awesome hummus into something beyond perfect PLEASE add some toasted pumpkin and sesame seeds on top of it! You don´t know how to make it? It´s simple! Just grab a small skillet put the seeds on it and let them pop on medium heat. Just take about a minute! The scent is incredible and the flavor OMG!!!!
Believe me, this fusion between crunchiness and creaminess is superb!
Usually hummus is served with some pita bread or crackers but I love to eat hummus with a good rustic artisan bread slice but you can eat it with whatever you prefer, even on its own!
A small Hokkaido pumpkin(you’ll only need 100 gr after roasted)
2 big garlic cloves
300gr of boiled chickpeas
1 generous tbsp of tahini
1 coffee spoon of cumin
2 coffee spoon of salt
½ a coffee spoon of cayenne pepper (adjust as you prefer more or less spicy)
1 tbsp of paprika
Olive oil
FOR SERVING
1 tbsp of toasted pumpkin seeds
1 tbsp of toasted sesame seeds
A drizzle of olive oil
Rustic artisan bread slices
A small Hokkaido pumpkin(you’ll only need 100 gr after roasted)
2 big garlic cloves
300gr of boiled chickpeas
1 generous tbsp of tahini
1 coffee spoon of cumin
2 coffee spoon of salt
½ a coffee spoon of cayenne pepper (adjust as you prefer more or less spicy)
1 tbsp of paprika
Olive oil
FOR SERVING
1 tbsp of toasted pumpkin seeds
1 tbsp of toasted sesame seeds
A drizzle of olive oil
Rustic artisan bread slices
1- First of all, preheat your oven to 200ºC (392ºF).
2- Wash your pumpkin and cut it into slices or roughly chunks. You don ́t need to peel off your pumpkin cause Hokkaido pumpkin peel softens after cooked and you can easily eat it. Put the pumpkin chunks on a baking tray (covered with parchment paper) and add a little olive oil, paprika and a little bit of salt. Toss to combine. Let the pumpkin in the oven for about 25 min or until is fork tender and starting to turn golden.
3- Cut the garlic into thin slices and sauté with a drizzle of olive oil until golden. (pay attention not to burn)
4- Put the garlic and the pumpkin (only 100gr) in a food processor along with the chickpeas, the tahini, the cumin, the cayenne pepper, some salt and some extra paprika if you want. Blend all the ingredients until creamy and smooth. Add more olive oil or a bit of water if it is too thick.
5- Taste and adjust seasonings.
6- Serve it in a bowl with the toasted seeds on top and a drizzle of olive oil, and eat it with some rustic artisan bread slices, or some crackers or pita bread if you prefer.
7- You can store the leftovers (if there are) in the refrigerator up to 3-4 days. But nothing is better than a freshly made hummus.
1- First of all, preheat your oven to 200ºC (392ºF).
2- Wash your pumpkin and cut it into slices or roughly chunks. You don ́t need to peel off your pumpkin cause Hokkaido pumpkin peel softens after cooked and you can easily eat it. Put the pumpkin chunks on a baking tray (covered with parchment paper) and add a little olive oil, paprika and a little bit of salt. Toss to combine. Let the pumpkin in the oven for about 25 min or until is fork tender and starting to turn golden.
3- Cut the garlic into thin slices and sauté with a drizzle of olive oil until golden. (pay attention not to burn)
4- Put the garlic and the pumpkin (only 100gr) in a food processor along with the chickpeas, the tahini, the cumin, the cayenne pepper, some salt and some extra paprika if you want. Blend all the ingredients until creamy and smooth. Add more olive oil or a bit of water if it is too thick.
5- Taste and adjust seasonings.
6- Serve it in a bowl with the toasted seeds on top and a drizzle of olive oil, and eat it with some rustic artisan bread slices, or some crackers or pita bread if you prefer.
7- You can store the leftovers (if there are) in the refrigerator up to 3-4 days. But nothing is better than a freshly made hummus.
*You can use other kind of pumpkin but it definitely will change the final result and the flavor won ́t be the same.
*If you use canned chickpeas, please wash and rinse them well to get rid of extra sodium and other additives, and also to remove the metallic flavor that canned chickpeas sometimes have.
*You can use other kind of pumpkin but it definitely will change the final result and the flavor won ́t be the same.
*If you use canned chickpeas, please wash and rinse them well to get rid of extra sodium and other additives, and also to remove the metallic flavor that canned chickpeas sometimes have.
N/A
N/A
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!