Very easy

Pumpkin and turmeric hummus

Name: Pumpkin and turmeric hummus
Prep time: 17 min
Cook time: 8 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 300 g Pumpkin (cooked and drained weight; start with a little extra raw pumpkin to obtain this amount); 200 g Chickpeas (canned, cooked, rinsed and well drained); 3 g Garlic (1 small clove, peeled); 20 g Tahini (Approx. 1 generous tbsp); 1 g Cumin (ground; approx. ½ tsp); 1 g Turmeric (ground; approx. ⅓ tsp); 0.2 g Black pepper (ground black pepper; a pinch); 15 ml Extra virgin olive oil (10 ml for blending and 5 ml to finish); 10 ml Lemon juice (optional; approx. 2 tsp); 60 ml Water (up to this amount, add gradually; some may be left over); 1 g Salt (optional; taste first, depending on the canned chickpeas); 5 g Sesame seeds (to finish); 5 g Pumpkin seeds (hulled, to finish)

Total time25 min Preparation 12 min · Cooking 8 min · Resting 5 min

Preparation excluding the indicated waiting: 12 min · Cooking: 8 min · Resting: 5 min.

Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.

Servings4

Allergens

Sesame: Ingredient to check: Tahini, Sesame seeds. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

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Creamy pumpkin and chickpea hummus with tahini, turmeric and cumin, finished with olive oil and seeds. A plant-based appetizer for sharing.

Jump to steps

12 minpreparation excluding indicated waiting

8 mincooking

5 minResting

4servings

716 kcalwhole recipe

179 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 25 min Preparation 12 min · Cooking 8 min · Resting 5 min

Preparation excluding indicated waiting: 12 min · Cooking: 8 min · Resting: 5 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.

Recipe characteristics

Vegan Appetiser 15 to 30 minutes Mediterranean

Allergens

View full classification 11 tags

Diet

Vegan

Dish type

Appetiser

Meal

Appetiser

Preparation

Boiling

Appliances

MicrowaveHand blender

Cuisine

Mediterranean

Season

All year round

Occasion

For guestsFor sharing

Total time

15 to 30 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Appetiser

Meal

Appetiser

Total time

15 to 30 minutes

What you need

Ingredients

Let’s get cooking

Method

If starting with raw pumpkin, peel, deseed and cut the flesh into roughly 2 cm cubes. Place in a microwave-safe container with a vented lid; do not seal airtight. Microwave for about 8 minutes at 800 W, stir halfway and check that a fork goes through easily; add 1-minute bursts if needed. If already steamed and tender, skip this cooking step.
Let the pumpkin cool slightly for about 5 minutes and drain any released liquid. Weigh out 300 g of cooked flesh for the hummus.
Drain and rinse the canned chickpeas; weigh out 200 g drained. Peel the garlic. Put the chickpeas, cooked pumpkin, garlic and tahini in a tall blending jug.
Add the cumin, turmeric, black pepper and 10 ml extra virgin olive oil. Add the lemon juice and salt if using.
Blend with a hand blender until smooth. Gradually add water, starting with 15 ml and using only as much as needed, up to 60 ml, for a creamy but thick dip.
Spoon the hummus into a bowl. Drizzle over the remaining 5 ml olive oil and scatter with the sesame seeds and pumpkin seeds.

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Ingredients

Method

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