About this recipe: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!
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
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Method Prep:15min › Cook:1hr35min › Extra time:12hr10min › Ready in:14hr
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.
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.
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.