Gluten-Free Roasted Pumpkin Hummus
Discover the flavorful delight of gluten-free roasted pumpkin hummus. This creamy and nutritious dip combines roasted pumpkin, chickpeas, tahini, and aromatic spices. Perfect for gluten-free snacking and spreading on crackers. Vibrant orange color with a crunchy pumpkin seed garnish. Experience the wholesome essence of autumn in every bite.
Equipment
- Baking Tray
- Food Processor
Ingredients
- 800 grams Pumpkin (peeled)
- 400 grams Chickpeas (cooked)
- 100 grams Tahini (hulled)
- 30 grams Extra virgin olive oil (plus more for serving)
- 60 grams Lemon juice
- 1 Clove Garlic (grated)
- 3 grams Paprika (smoked, plus more for serving)
- 50-80 grams Water (for a smooth consistency)
- Salt (to taste)
- 50 grams Green Olives (for garnish)
- 1 Pomegranate (for garnish)
- Sesame seeds (toasted, for garnish)
Instructions
If you are using dried chickpeas:
- Soaking the chickpeas: Cover the dried chickpeas in a bowl with water. Let them soak for at least 12 hours or overnight.
- Cooking the chickpeas: Drain the soaked chickpeas and transfer them to a pot. Cover them with plenty of water and bring to a boil. Reduce the heat and let the chickpeas simmer for about 1.5 to 2 hours or until tender. Drain the cooked chickpeas and let them cool.
If you are using canned chickpeas:
- Rinsing the chickpeas: Drain the canned chickpeas and rinse them under running water to remove any residue.
Now let's proceed with the preparation of our Hummus
- Preheat the oven to 200°C. Peel the pumpkin, slice or dice it, and arrange the pieces on a baking tray lined with parchment paper. Drizzle with a little olive oil and sprinkle with salt. Bake in the oven for approximately 25-30 minutes or until the pumpkin is tender and golden. Allow it to cool.
- Add the cooked or drained chickpeas to the food processor bowl. Also, add the roasted pumpkin, extra virgin olive oil, tahini, paprika powder, lemon juice, grated garlic, and salt.
- Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 50 to 80 grams of water until you reach the perfect consistency.
- Taste the hummus and adjust the salt and other seasonings to your personal preference. If desired, you can add more lemon juice or olive oil to enhance the flavor.
- At this point, let's move on to the decorations. Finely chop the olives using a knife. Peel the pomegranate and set aside the seeds. Finally, toast the sesame seeds.
- Transfer your pumpkin hummus to a serving bowl and sprinkle it with a dusting of paprika, some sesame seeds, pomegranate seeds, and chopped olives. Drizzle a drizzle of extra virgin olive oil, and your gluten-free roasted pumpkin hummus is ready to be enjoyed!