Pumpkin hummus

One of our home staples! If you’re spending money every week on store-bought hummus, let me tell you, you’re not only losing money but also missing out on real hummus! Every time I bring hummus to events or friends' dinners, they always say how much more delicious and different homemade hummus is!

For this delicious and nutrient rich spread you will need:

PUMPKIN HUMMUS

Vegan, dairy free, gluten free, nut free.

Ingredients:

• 2 cups cooked chickpeas (canned or dried, soaked and boiled)

• 2 heaped tablespoons hulled tahini

• Juice of half a lemon

• 3 tablespoons olive oil

• 1 cup mashed pumpkin

• 1/2 teaspoon cumin

• 1/2 teaspoon smoked paprika

Method

In a food processor, combine the cooked chickpeas, hulled tahini, lemon juice, olive oil, mashed pumpkin , cumin, and smoked paprika.

Blend until smooth and creamy, scraping down the sides of the food processor as needed to ensure all ingredients are well incorporated.

If the hummus is too thick, add a bit of water, one tablespoon at a time, until desired consistency is reached.

Taste and adjust seasoning if needed, adding more lemon juice, cumin, or smoked paprika according to your preference.

Transfer the hummus to a serving bowl. Drizzle with a little olive oil and sprinkle with additional smoked paprika for garnish, if desired.

Serve with pita bread, crackers, or fresh vegetables for dipping or add it to your wraps, sandwiches or toasts for a fibre and protein boost!

Enjoy!