Pumpkin Houmous

    (53)
    14 hours

    This stuff is soooooo good! You can either make it from scratch as I have it here, or you can simply add the pumpkin and spices to a shop bought tub of houmous. I have played around with it in different recipes, but it makes such a good dip for either pitta or crisps. It is savoury and warm tasting and I heartily recommend everyone try it!


    52 people made this

    Ingredients
    Serves: 20 

    • 350g dried chickpeas
    • 1 (400g) tin pumpkin puree
    • 150ml lemon juice
    • 75ml extra-virgin olive oil
    • 8 tablespoons tahini paste
    • 3 cloves garlic, minced
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground allspice
    • salt to taste

    Method
    Prep:15min  ›  Cook:1hr35min  ›  Extra time:12hr10min  ›  Ready in:14hr 

    1. Place the chickpeas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to the boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
    2. Place the soaked chickpeas into a large saucepan and cover with several inches of water. Bring to the boil over high heat, then reduce heat to medium-low, cover, and simmer until the chickpeas are tender, 1 1/2 to 2 hours. Once cooked, refrigerate the beans and liquid until cold.
    3. Drain the chickpeas, reserving the cooking liquid. Place the beans and 125ml of the reserved cooking liquid into a blender, and puree until a smooth paste forms. Add the pumpkin puree, lemon juice, olive oil, tahini, garlic, cinnamon, nutmeg and allspice. Cover and puree again until smooth. Use additional cooking liquid as needed to achieve a smooth consistency. Season to taste with salt.

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    Reviews & ratings
    Average global rating:
    (53)

    Reviews in English (33)

    by
    42

    This recipe turned out very good after a couple of modifications. I added 1 tsp of cayane pepper, 1/4 tsp paparika and a 1/2 tsp of cumin to give it more of a kick. I also used canned garbanzo beans, drained. It didn't need the extra liquid. Next time I would reduce the lemon juice to juice of 1 lemon. It was a bit too tart and I didn't even add the 5 oz. My 8 and 5 year olds liked this too.  -  19 Oct 2008  (Review from Allrecipes US | Canada)

    by
    26

    I love anything with pumpkin in it but I was a little skeptical about this. I cut the recipe in half and used a 29 ounce can of chickpeas. That seemed to be a good ratio because it tastes excellent. My husband loves it too and he tends to dislike things that are nontraditional.  -  19 Sep 2009  (Review from Allrecipes US | Canada)

    by
    20

    I love that there is a healthy alternative for holiday food. I made this hummus for a Halloween potluck. As is, it is a neat mixture between sweet and savory. I will also try it with the cayenne, paprika, and cumin as recommended to see if it turns out differently. I did add about a teaspoon of salt in order to bring out the other flavors.  -  31 Oct 2008  (Review from Allrecipes US | Canada)

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