Pumpkin Hummus

Pumpkin Hummus

Pumpkin Hummus

Day 4 of Vegan MoFo asks us for a late night snack. I usually avoid those, but I make an effort to always have some fresh hummus in the fridge. It’s just the perfect dip for veggies, my beloved sesame crackers, on bread, or added to a buddha bowl. To keep it interesting I try to incorporate different flavours, for example beets, sun dried tomatoes or this time – pumpkin. I still had some left in the fridge for another recipe (coming soon), so it was the perfect way to use it up. I have been snacking on it all day and it’s delicious, healthy and so easy to make!

Pumpkin Hummus

Pumpkin Hummus

Serves: 1 big bowl
Prep time
30 mins
Cook time
Total time
30 mins

200 gram chickpeas, cooked or canned
200 gram pumpkin (I actually used muscat squash)
4 tablespoon cold water
3 tablespoon tahini
2 tablespoon lemon juice
1/2 teaspoon cumin
1/2 teaspoon turmeric
sea salt to taste
1 teaspoon black sesame seeds

1. In a medium sized pot bring water to a boil. Cut up your pumpkin into small cubes and cook for about 20 minutes until tender.

2. Add the pumpkin together with the rest of your ingredients, except the black sesame seeds and a handful of chickpeas, to your blender and mix until smooth.

3. Transfer to a bowl and top with chickpeas, black sesame seeds and a sprinkle of turmeric. Serve with veggie sticks, crackers or pita bread.

Pumpkin Hummus

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