1161. Pumpkin Hummus

Another day, another dip. The perfect portable cooling light meal in hot sticky days. Helps pack in a few of your fave a day pretty easily, too.


Ingredients:

1 cup dry chickpeas, soaked overnight
1 lemon, grated zest and juice
1/3 cup tahini
1/4 tsp chili powder
1/2 tsp cumin
1 small clove garlic, grated
1 tsp paprika
1 tsp salt
3 cups butternut squash puree

Method:

Boil the soaked chickpeas until tender. (Will yield 3 cups cooked chickpeas.) Drain, reserving some of the water.
Puree the chickpeas, lemon juice/zest, tahini, chili, cumin, garlic, paprika, salt and butternut puree in food processor until smooth. If it's too thick you can add a few tablespoons of reserved chickpea water.
Transfer hummus to serving dish. Drizzle a generous amount of olive oil to cover the top. Add your preferred toppings such as toasted pinenuts, parsley, pomegranate, etc. with some toaste pita and/or crudites.

صحة و عافية