Pumpkin Hummus
Pumpkin turns hummus into something else entirely: it softens the bite of garlic and lemon, adds sweetness, and gives the colour that puts it on the table at the end of October. Do not cut back on the tahini — it is what holds the texture together, and without it you have pumpkin purée with chickpeas in it.
- Prep
- 15 min
- Total
- 15 min
- Servings
- 6
- Level
- Easy
- Per serving
- 185 kcal
Ingredients
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What to use instead
Any white sesame paste stands in for tahini, or, at a push, 40 g of almond butter — milder, same texture.
Makes: about 500 g
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Rinse the chickpeas
Drain the tin and rinse the chickpeas well under cold water. Keep the aquafaba for now — it is useful if the hummus comes out too stiff.
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Step 2: Blitz the base
Put the chickpeas, garlic, lemon juice, salt and cumin in a blender and run it for a minute, until you have a grainy paste. It should not be smooth yet.
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Step 3: Add tahini and oil
Pour in the tahini and olive oil in a thin stream with the motor running. The mixture lightens and turns noticeably creamier as the tahini takes up the oil.
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Step 4: Work in the pumpkin
Add the pumpkin purée and blend for another 30 seconds. If it is too stiff and the blades stall, add water or aquafaba a spoonful at a time.
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Step 5: Season
Taste: pumpkin eats acidity, so it usually wants more lemon than you would expect. Salt last.
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Step 6: Serve
Spread in a bowl, swirl a groove through it with the back of a spoon, pour oil into the groove and scatter with pumpkin seeds and a little cumin.
Tips & variations
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Tip
For a genuinely silky texture, slip the skins off the chickpeas. Five tedious minutes, and the single most noticeable change in the recipe.
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Variation
Half a teaspoon of smoked paprika and a pinch of cayenne make an autumn version that is very good with baked potatoes.
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Swap
Any white sesame paste stands in for tahini, or, at a push, 40 g of almond butter — milder, same texture.
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Storage
Up to 5 days in a sealed container in the fridge. Pour a spoonful of oil over the top to stop the surface drying and darkening.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 185 kcal | 1,110 kcal |
| Protein | 6 g | 36 g |
| Fat | 12 g | 72 g |
| Carbohydrates | 13 g | 78 g |
Approximate values calculated from standard ingredient data.
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