About this recipe:Traditional houmous gets a colourful and spicy twist with the addition of pumpkin puree, cumin, cayenne pepper and paprika. Serve with your favourite vegetables and pitta bread!
Georgia J. Llewellyn
2 tablespoons lemon juice
2 tablespoons tahini
3 cloves garlic
3/4 teaspoon salt
2 (400g) tins chickpeas, drained
2 teaspoons extra-virgin olive oil
425g pumpkin puree
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
35g toasted pumpkin seeds, or more to taste
1 pinch paprika
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Method Prep:15min › Extra time:2hr › Ready in:2hr15min
Pulse lemon juice, tahini, garlic and salt together in a food processor or blender until smooth. Add chickpeas and olive oil; pulse until smooth. Add pumpkin, cumin and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.
Fold pumpkin seeds into houmous; garnish with paprika.