Nothing quite goes together like vegans and their hummus and whether it's classic, jalapeno, beetroot or this spiced pumpkin hummus, you can't go wrong!
Creamy pumpkin hummus, seasoned with cumin, paprika, chili powder and some warming spices like cinnamon and nutmeg. This hummus is the perfect fall dip, topped with a mix of toasted pumpkin, sunflower and nigella seeds tossed in rose harissa for an extra kick.
Simply serve up with some crackers, crisps, or fresh veggies for a fall snack or starter.
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You'll need
- Blender/food processor
- Saucepan/frying pan
- Measuring cups and spoons
- Chopping board
- Knife
Ingredients
Hummus:
- 2 cans chickpeas (reserve 1 cup aquafaba - chickpea liquid)
- 3/4 - 1 cup aquafaba
- 1 cup pumpkin puree
- Juice 1 lemon
- 2 cloves garlic
- 2 heaped tbsp tahini
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp Aleppo chili powder
- Pinch cinnamon
- Pinch nutmeg
- Extra virgin olive oil
- Salt, to taste
Harissa seeds:
- 1/4 cup pumpkin seeds
- 2 tbsp sunflower seeds
- 1 tbsp nigella seeds
- 2 heaped tbsp rose harissa
- Coriander/parsley, to garnish
Method
- Add 2 cans of drained chickpeas, 3/4 cup aquafaba, pumpkin puree, lemon juice, garlic, tahini, spices, extra virgin olive oil and salt to a blender and blitz until smooth. Taste and adjust for seasonings or add extra aquafaba as needed to desired texture.
- Add a pan to a medium heat, add in the seeds and toast for a few minutes, allowing them to go golden and pop a little. Then remove from the heat and stir in the rose harissa.
- Arrange the hummus in a bowl, top with the harissa seeds and garnish with parsley.
- Serve up with your favourite accompaniments and enjoy!
Cassidy xx
