We all love hummus. The classic Middle Eastern dip is super easy to make, inexpensive, delicious and really versatile. And to prove this we are giving the chickpea dip a sweet golden twist, by mixing in some pumpkin, as there is plenty around at this time of year.
We previously showed you how to use vegetables as a natural food pigment, turning a bland hummus into a striking pink dip using beetroot. In a similar manner, we used the golden Jack-O'-Lantern for this sweet and spicy hummus that your family will adore. As well as a striking orange color, the pumpkin will add a sweet edge to the dip which together with the cumin and cayenne pepper will create the perfect autumnal snack.
1. Gather the ingredients
- 1 cup of pumpkin
- 1 cup of chickpeas
- 1 garlic clove
- 1/4 cup of lemon juice
- 1/2 glass of water
- 1 tsp of cumin
- 1/4 tsp of cayenne pepper
- 1/3 cup of olive oil
- a pinch of marine salt
- black sesame seeds for garnish
2. Cook the chickpeas
Soak the chickpeas overnight and boil taking out the scum with a spoon. Drain, let it cool and set aside.
3. Cook the pumpkin
Peel, cut into chunks and boil the pumpkin (you could also use canned pumpkin instead of a fresh one). Drain, let it cool and set aside.
First of all make a pumpkin puree using a blender or food processor.
5. Spice it up
Add the chickpeas, the roughly cut garlic, the lemon juice, filtered water, extra virgin olive oil and the spices, cumin and cayenne pepper. Blend away and add more oil, water, salt or spices until you have a good texture and flavor.
Enjoy by dipping raw vegetable sticks, pita bread or crackers and sprinkle some black sesame seeds on top for a delicious contrast!
Photos © Ana Lisa Alperovich for Inhabitots