Last month we had a short holiday in Amsterdam, where we had such a tasty pumpkin hummus, I don’t know why, but I still can’t stop thinking of it. Really, I think of it almost everyday…. So it was obvious, that soon or later I have to recreate my own version too.
My pumpkin addiction is still not over, although I am getting better, we don’t eat pumpkin anymore everyday. Yeaaah! Just every second day, but it’s already normal, I guess….right?
There is not much to say about this recipe, the internet is full with different hummus and pumpkin hummus recipes, this is just my version, using thyme instead of cumin. If you have any leftover pumpkin, don’t hesitate to add it to your hummus, you will love the lovely yellow color and the sweet taste of the pumpkin.
- 1 can of chickpeas
- 1 small pumpkin /700g/
- 2 tbsp tahini
- 1 clove of garlic
- juice of a lemon
- olive oil
- 1 tsp thyme
- salt, pepper
- Preheat oven to 200°C. Cut the pumpkin into small cubes, and place them on a baking tray. I used a Hokkaido pumpkin, so I didn't have to peel it, but you can do so if you want to. Season the pumpkin cubes with salt and pepper and roast them for about 20 minutes.
- Once the pumpkin is done add all the ingredients to the food processor and blend until smooth. Enjoy