Pumpkin hummus

Hummus means ‘chickpea’ in Arabic, and while different countries have their own take on this yummy dip, the one thing they all have in common is the use of chickpeas – either cooked or tinned.

Ingredients

500g pumpkin, skin and seeds removed, chopped into chunks (save the seeds)

2 tablespoons of olive oil

2 teaspoons of cummin seeds

2 tins chickpeas, drained and washed

½ teaspoon salt and pepper

2 cloves garlic, peeled and finely chopped

Juice of one lemon

Handful of parsley

½ teaspoon smoked paprika.

(After scooping out your pumpkin, clean and dry the seeds. Toss them with olive oil and a pinch of salt. Spread out on a baking tray and roast at 160ЉC for 10-15 minutes. Sprinkle the crunchy seeds on your finished hummus!)

Method

Roast the pumpkin chunks with the olive oil until soft. Remove from the baking tray and place it into a bowl to mash.

Roast the cumin seeds in a small frypan until aromatic and grind them in a mortar and pestle or blender. Add into a blender, the cumin seeds, the chickpeas, salt and pepper and process for thirty seconds.

Add the mashed pumpkin, garlic, lemon juice and olive oil to make a soft puree.

Spoon the pumpkin hummus into a serving plate/bowl, adding torn parsley, smoked paprika and toasted pumpkin seeds for garnish. Serves six as a dip.

Seasonal Kitchen