Di’s Pumpkin ‘hummus’
Hummus is always a great standard addition to any party platter.
This pumpkin ‘hummus’ is a little different. Extra tasty and easy to prepare, it omits the usual tahini and adds garam masala and a hint of cayenne pepper. Substitute cumin if your garam masala container is bare and opt out of using cayenne pepper if you don’t like the heat. Double the quantities for a crowd.
- 200g Kent or butternut pumpkin, peeled, cut into chunks
- 1 small can chickpeas (230g) drained, rinsed well
- 1 clove garlic, crushed
- 1 tsp garam masala
- juice of ½ a lemon
- ¼ tsp cayenne pepper (optional), plus extra for garnish
- ½ tsp sea salt
- ¼ cup extra virgin olive oil
- Steam pumpkin on stovetop or in microwave until just tender. Remove from heat and allow to cool for a few minutes.
- Use a food processor or stick blender to process all ingredients except the olive oil until smooth. With the motor running, add the olive oil a little at a time until hummus reaches desired consistency. Taste, then adjust seasoning if necessary.
- Transfer the dip to a serving bowl, Drizzle with extra olive oil and a sprinkling of cayenne pepper if desired. Serve with cracker biscuits or pita bread and dried fruit and nuts.