When pumpkins are for sale in the streets and you smell and see pumpkins all around and people had several days in a row eaten pumpkin soup in all variations for lunch you know what season it is.
Now, why don’t make some pumpkin hummus? Right, sounds tasty, doesn’t it? Here is a simple hummus recipe for you – garlic, oil, lemon juice, cumin, salt, and pepper are the spices for this pumpkin hummus.
The hummus is great on top of fresh black bread as well as a dip for vegetable sticks like carrots or for nachos. After the pumpkin chunks have simmered for 10 minutes put it into the blender.
Now, depending on your personal taste add 1,2 or even more gloves of garlic or garlic powder. Be aware that the garlic taste gets stronger over time. So start with one glove and later if you taste the hummus again after maybe half an hour add some more if needed.
For those who like their hummus spicy – add some chili seeds.
Freshly harvested basil leaves bring some fresh flavor that fits perfectly to the pumpkin hummus.
Hint: You can find further pumpkin recipes on my blog!
Recipe (for 4 persons):
1 can chickpeas
330g Hokkaido pumpkin
2 tsp salt
1 tsp pepper
1 tsp cumin
2 tbsp olive oil
2 tbsp lemon juice (about ½ a lemon)
1 (or 2) garlic cloves
Cut the pumpkin into chunks and simmer them in a pot for about 10 minutes in water until they get soft.
Wash the chickpeas.
Cut the garlic gloves to half and peel them off.
Squeeze the lemon to get the juice.
Add all ingredients to the blender bowl and mix it carefully until everything gets creamy.