Creamy Pumpkin Hummus

Hummus, the tasty oriental specialty, has been firmly established in the nutritional mainstream for a number of years and has somehow become indispensable there. Quite rightly, as we think. But hummus doesn’t always have to be prepared in the classic way. It can be modified wonderfully. So this creamy pumpkin hummus has the potential to become your new autumn favourite. Whether as a spread for breakfast, as part of a main course or in the evening as a dip for vegetables and crackers during your next streaming marathon, the pumpkin and chickpea cream always makes a good impression.

And don’t worry: the pumpkin version is not much more work than conventional hummus. Basically, all you have to do on top of that is cook some pumpkin until soft. While this is happening, you can e.g. easily search for the remaining ingredients in the kitchen or follow us on instagram. Then everything has to be blended until creamy. That’s it.

To make the hummus really creamy, it needs enough liquid and some healthy fat. We add this with a little olive oil, but above all with the sesame paste. We recommend using the brightest tahini from the Turkish or oriental supermarket you can find. Unfortunately, we have often bought sesame paste in supermarkets and organic markets, which in the end turned out to be bitter. Not tasty at all. You can simply use water for the necessary liquid. Ideally, you use either the cooking water from the pumpkin or the chickpea water, if you use cooked chickpeas from the jar or the can. This is not only the best way to use leftovers, it also automatically adds a little more flavor to the hummus.