November in the kitchen – Pumpkin Humus

This idea for this came from Rana in Dubai, she writes the blog Zaatar and Quinoa which features healthy vegan food. She recently posted a recipe for sweet potato humus, which is quite yummy. I wondered how it would be with pumpkin, I think of pumpkin as the November vegetable.

I adapted the recipe slightly. It’s still vegan, vegetarian and gluten free. I think this would be perfect served as part of a holiday meal.

Pumpkin Humus

Pumpkin Humus

Pumpkin humus

  • 1 can of chickpeas, drained and rinsed
  • ½ cup of cooked pumpkin or winter squash
  • 3 cloves of garlic
  • Juice and finely grated rind of 1 lemon
  • 1 tablespoon of Tahini
  • 1 teaspoon of sesame seeds, toasted
  • 1 teaspoon of ground cumin, toasted
  • 2 tablespoons olive oil
  • Salt to taste
  • Pomegranate seeds or cilantro to garnish

Toast the sesame seeds and ground cumin in a small dry skillet. Watch closely, they will burn easily. Remove them to a small plate to cool.

Once cool, place all the ingredients above in your food processor or blender and puree. You may need to add water to thin it to the proper consistency. Blend until smooth.

Serve drizzled with additional olive oil and garnished with pomegranate seeds or cilantro.

This humus would be good in a pita bread sandwich with some left over turkey! How would you serve it?

3 thoughts on “November in the kitchen – Pumpkin Humus

  1. Pingback: May – Roasted Cauliflower Hummus – spades, spatulas & spoons

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