Hummus becomes colorful and lightly sweet with the addition of pumpkin. It becomes a vivid, crowd-pleasing appetizer for your next party with the bright carrot slices serving as an edible spoon. Good for a healthy snack too!
Keyword Easy-to-prepare, Make Ahead, party food, plant-based, Quick
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 6
Calories 165kcal
Author Chief Desirist Dr Hanna
Equipment
food processor
Garlic press
Ingredients
4ozpumpkin or butternut squash
½cupwater
1tspoil
15ozchickpeascanned
2TBSPtahini
1tspcuminground
1TBSPlemon juice
1garlic cloveminced
Optional: a handful of fresh cilantroschopped
Optional: chili to taste
1carrotpeeled
2TBSPcurly parsley for decoration
toothpicks
Instructions
Peel and cut pumpkin into small cubes. Place them in a microwave-safe dish and cover it with a plate. Cook pumpkin till soft, about 5-7 minutes.
Meanwhile prepare the rest of the ingredients: rinse and drain the chickpeas and place them into a food processor. Add the tahini, cumin, lemon juice and minced garlic. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 1-2 minutes or until smooth. Leave puree in food processor and set aside.
When the pumpkin is done, let it cool for 5-10 minutes.
Prepare the carrot: peel and slice it for about 5 mm wide. Snip about 12 short twigs of parsley for decoration. Set aside.
Add the cooled pumpkin to the food processor. Process until smooth. Swirl in the optional cilantro.
Spread the pumpkin-chickpea mix on a large plate evenly.
Pin a toothpick through the parsley pieces, then into the carrot slices, sidewise. Then dip the carrots into the hummus.
Former PhD chemist turned to chocolatier. Now in New Hampshire USA starting a food business in my 3rd country, after NZ and AU. I’m very committed to sustainability, defined as buying locally, shunning preservatives & artificial ingredients, and using only natural fruits and herbs and highest cocoa content possible for chocolates
