| Servings |
1 1/4 cups
|
Ingredients
- 1 cup cooked chickpeas
- 250 grams pumpkin, cubed
- 3/4 tsp harissa paste* (read note below)
- 2 small cloves of garlic or 1 large one
- 1/4 cup sesame seeds
- 1/4 cup olive oil (plus more to roast the pumpkin)
- 1 tsp sesame oil
- 1/4 tsp ground cumin
- 1/2 tsp ground coriander
- Lemon juice, to taste
- Salt, to taste
Toppings:
- Chopped parsley
- Toasted sesame seeds
- Toasted pumpkin seeds
- A pinch of paprika
- extra virgin olive oil
Ingredients
Toppings:
|
|
Instructions
- Note: skinning the chickpeas is not absolutely necessary, but definitely contributes to the smoothness of the hummus. It takes 10 minutes tops to do them all and I would highly recommend it.
- Preheat oven to 180 C/360 F and line a baking tray with foil. Toss the pumpkin pieces with harissa and a good drizzle of olive oil. Roast in the oven for 25-30 minutes until soft in the middle and lightly browned on top. Set aside.
- Toss the sesame seeds in a dry pan and toast them until lightly coloured. Add to a blender with garlic and olive oil and blend to a fine paste. Add the roasted pumpkin, chickpeas, ground cumin, ground coriander, sesame oil, salt, and lemon juice and blend again until smooth. Taste and adjust seasoning.
- Decant into a bowl, swirl the top with the back of a spoon and sprinkle on the toppings. Pour a good glug of olive oil on top and serve right away or refrigerate until ready to serve.
Recipe Notes
- This hummus freezes well for up to one month. Leave to thaw in the fridge for several hours or overnight before serving.
* The measurements for the harissa might vary based on what brand you use. Either way, add a little bit of harissa to roast your pumpkin with, and add more to the hummus while blending if needed.
