By Devi Poojari
June 26, 2024
Known to be loaded with protein and considered a great snack option, spruce up your regular hummus with this pumpkin twist for a creamy, slightly sweet spread. Enjoy it with crudites or a slice of toasted sourdough when the hunger pangs strike during the middle of the day.
300 grams pumpkin 3 cloves garlic ¼ cup cooked chickpeas 2 tablespoons tahini 3 tablespoons olive oil ¼ teaspoon cumin powder ¼ teaspoon turmeric powder Juice of ½ lemon ¼ cup cooked chickpea water 1 teaspoon red chilli flakes 1 teaspoon pumpkin seeds Salt, to taste
Drizzle a few drops of olive oil on the pumpkin and roast in an oven until softened.
Cool the pumpkin and add it to the blender, along with the remaining ingredients.
Blend to a smooth paste and adjust the consistency with more cooked chickpea water, if necessary.
Transfer to a bowl and garnish with some more pumpkin seeds before serving.