Hummus is a versatile dip, it can be prepared and used in different ways. It is perfect for wraps, salad bowls, toasts, etc. When it comes to flavors, I find it difficult to pick one as favourite. However, pumpkin hummus finds a special mention and I have to make it at least once during the season.
Whenever I make hummus I tend to make a little extra, just for my toasts the next day. They form a perfect base for all the other toppings. Sometimes it’s just a drizzle of olive oil and some spice. When I do feel a little indulgent, the toasts get elaborate. Crispy spiced chickpeas, crumbled feta, pomegranate arils, pepitas, herbs, etc. taste great on hummus toasts. It is a healthy dip and in this recipe I used the brine in which the chickpeas are soaked. In case you are using dried chickpeas, use the liquid it is soaked in.
Like in Hummus, where all the ingredients blend in to create a magical dish, the UAE is a country where different cultures, traditions combine to make it rich and unique. Here is wishing this beautiful nation on it’s National day.
Preparation time: 10 minutes
Making time: 15 minutes
- Pumpkin 600 gms
- Chickpeas 200 gms
- Cumin powder 1 tsp
- Paprika 1 tsp
- Garlic 3-4 cloves
- Tahini 2tbsp
- Lemon juice 2 tbsp
- Aquafaba (liquid from the canned chickpeas) 50 ml approx.
- Olive oil 2-3 tbsp
- Salt and pepper
- Chickpeas 100 gms
- Pomegranate arils
- Feta cheese (crumbled) 2tbsp
- Cook the pumpkin with a little sugar till cooked thoroughly with slight caramelization. Let it cool.
- Place all the ingredients with the cooked pumpkin pieces in a blender.
- Blend to form a creamy texture.
- Pour into a bowl, add the toppings of your choice and drizzle some olive oil.
- For toast I used olive bread. Pan roasted the chickpeas with a little paprika, salt and pepper till slightly crispy.
- Toast the bread, spread hummus and added the rest of the toppings.