Yes, there are enough and more hummus and its variations. And you’ll find all their recipes online. I’ve made a couple of them myself – smoked beetroot hummus and peri peri hummus. But we all get excited when we try out a new kind and want to share it. I’m doing just that right now. My roasted pumpkin salad got me roasted a lot of pumpkin and I had saved enough to make a batch of hummus with it. It’s pretty straightforward and tasted delicious. The pumpkin adds sweetness to the hummus so I added some chilli oil along with the olive oil to balance it out. I also found some pounded chilli powder I used to sprinkle on the hummus.
Chickpeas – 1 cup
Roasted pumpkin – 1 cup cubes
Chilli oil – 1 tbsp (optional)
Olive oil – 1/3 cup
Tahini – 1 tbsp (making tahini: blitz 2 tbsp sesame seeds with 3 tbsp olive oil to get a paste)
Garlic – 3-4 cloves
Lemon juice – from 1/2 lemon
Salt to taste
Cook chickpeas in a pressure cooker with 3 cups water on high heat till 2 whistles are out. Then cook it for 15 mins on low heat.
Save 1/2 cup of the water.
Once the chickpeas are cooled down, blitz them in your blender with the pumpkin, garlic, lemon juice, tahini, the saved water and salt.
Serve in a bowl or a platter and top it with more olive oil, chilli powder and parsley if you’d like. Have pita bread and veggie sticks on the side to scoop the hummus.