Hummus is a popular Middle eastern Dip, filled will goodness of blended chickpeas, slathered with olive oil served as a side dip in a main course or by itself teamed with Khubus(Pita bread). Off late flavored Hummus has been trending, have tried several versions (which I will be posting soon) this one comes right after the halloween rush at hypermarkets. I love incorporating Fruits and vegetables as central ingredients of a main course dish. Not a great fan of Pumpkins though, but the beautiful yellow-orange color always allured me. This time for a change I randomly grabbed a chunk and before I could think of what to do of it, had just ended up with this recipe in place of the regular Hummus, as an accompaniment to the Lebanese Barbeque Chicken spread I made. And the result is, yummyness vegefied!
Here is a short pictorial guide.
1. Preheat oven.Mix Pumpkin cubes and crushed garlic pods. season it with olive oil, salt and pepper. mix it up. Place it in a roast tray and bake it in the oven at 170*C for 40 mins.
2. Pressure cook the Chickpeas with a cup of water salt and turmeric until done.
3. Once the Pumpkin is done, allow it to cool. You will notice it to be slightly caramelized round the corners.
4. Drop the pumpkin garlic mix (along with its juices) and the chickpeas with some chickpea- turmeric stock water, lemon juice and a tbsp olive oil into a blender. Blend to a smooth paste. Stock can be added accordingly to get the desired consistency. There you go, sweet-nutty flavored Pumpkin Hummus ready. Serve topped with generous pour of olive oil on top.
Ingredients
- Yellow Pumpkin- 300gms
- Crushed Garlic Cloves- 3-4
- Green chilly- 1
- White chickpeas- 1/4 cup (soaked overnight)
- Lemon juice- 1 tsp
- Turmeric- 1/4 tsp
- Olive oil- 1 tbsp (more for pouring over the dish)
- Black pepper- 1/2 tsp
- Salt-to taste
Directions
- 1Peel the pumpkin chunk. Chop it into inch size cubes.
- 2Preheat oven. In a bowl Mix the pumpkin cubes along with crushed garlic cloves, olive oil and sprinkle some salt and pepper. Bake at 170*C for 40 mins.(until soft)
- 3Pressure cook the Chickpeas with a cup of water salt and turmeric until done. (You can use canned ready to eat ones too)
- 4Once the Pumpkin is done, allow it to cool.
- 5Blend the pumpkin garlic mix (along with its juices) and the chickpeas with some chickpea- turmeric stock water, lemon juice and a tbsp olive oil, into a blender. Blend to a smooth paste. Stock can be added accordingly to get the desired consistency. Check salt add if required.
- 6Pour into serving bowl. Top up with lots of Olive oil. Enjoy with Khubus(pita bread) or as a spread on your favorite sandwich.
- You can Make plain Hummus by omitting the Pumpkin and increasing the chickpea quantity to 1/2 cup.
