Pumpkin Hummus with Chickpeas
Ingredients
- 250 g pumpkin
- 1 cup chickpeas
- 12-14 cloves garlic
- 4 tbsp tahini
- 10 tbsp extra virgin olive oil
- 3 tbsp lemon juice
- salt to taste
- 1/2 tsp roasted cumin powder
- 1 tsp chilli flakes
- 4 tbsp water from boiled chickpeas
- 1/4 tsp freshly cracked black pepper
Tahini
- 4 tbsp sesame seeds
- 2 tbsp olive oil
- water as needed
Preparation
Preheat the oven to 200 degrees C.
Line a tray with aluminium foil.
Spread the pumpkin pieces on the tray.
Drizzle with 2 tbsp olive oil.
Sprinkle with a little salt and ground black pepper.
Bake in the oven until tender
Remove the tray from the oven and let it cool.
Wash and soak chickpeas in enough water for 5-6 hours.
Drain the water.
Add chickpeas and 2 cups of water in a pressure cooker and pressure cook until done.
Drain the water, reserving 3-4 tbsp for the hummus.
Prepare tahini by blending 4 tbsp sesame seeds with 2 tbsp olive oil and a little water until smooth
Add all ingredients including the boiled chickpeas in a blender and blend to make a smooth hummus.
Use the water from boiling the chickpeas while blending.
Garnish with a drizzle of olive oil and red chilli powder.
Serve with pita or any other crackers.
