Roasted Pumpkin and Chickpea Hummus

November 5, 2015

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I never used to know what to do with pumpkins. I used to think they were completely inedible, and just ended up in the bin after Halloween.

It was only a good many years later, that I discovered pumpkin was in fact, edible. Not only edible, but really good eating.

I still find that far too many people just throw them away. After Halloween you’ll usually find tired-looking, half-rotten pumpkins, sat beside wheelie bins along the roadside. Sad really, when so much can be done with them. Anything you can do with a sweet potato or a butternut squash, you can do with a pumpkin. In this instance I’ve whipped up a variant of hummus using a roasted pumpkin purée (which is a cinch to make, and I’ll tell you how below).

So if you have a pumpkin left after the festivities, and it’s still looking fresh, don’t leave it to rot and end up in the rubbish dump. Make something with it, you’ll be glad you did. Or if you don’t, this recipe can work with other roasted vegetables – so head to the Market and grab some ingredients!

How to make the purée:

This recipe calls for pumpkin purée, which is ridiculously easy to make. First, cut the pumpkin in half, then half again, then half again, until you have nice-sized manageable chunks. Remove the seeds and the orange stringy interior. Place the pieces on baking sheets and trickle over some olive oil and a pinch of salt.

Roast them in a medium hot oven for about 45 minutes until tender and slightly browned. Leave them too cool before scooping the flesh away from the skin and blitzing in a food processor. Add salt and pepper to taste then store in a plastic container. It will keep in the fridge for about four days, or in the freezer a good four months.

How to make the hummus:

Ingredients

  • 3 garlic cloves roughly chopped
  • 5 heaped dessert spoons of roast pumpkin purée
  • 1 x 400g can of chickpeas, drained and rinsed
  • Juice of 1 and 1/2 lemons
  • 1 tsp smoked paprika
  • ½ tsp cumin seeds or ground cumin
  • About 2-3 dessert spoons of good olive oil
  • Salt and pepper

Method

  1. Place the drained chickpeas, garlic, and pumpkin purée in to a food processor and blitz for a few seconds, just to get it started. Now add the lemon juice, a couple of pinches of salt and pepper, the cumin, and paprika. Blitz again until fully combined.
  1. It should be a nice, smooth paste by now. Add around 2-3 dessert spoons of good olive oil to help loosen the mixture and add flavour. Taste and adjust the seasoning until it’s how you want it. Then simply serve with warmed pitta bread and crunchy raw veg such as peppers, carrot, and fennel.

The Outdoor Market is home to a range of fresh fruit and vegetable traders, and is open from 7:00am to 6:00pm, Monday to Saturday. You’re sure to find some ingredients to give you cooking inspiration! 

Adam-Garratt-Bio-Box