Roasted pumpkin hummus

I recently moved to another apartment and one of the first things I did after I finished cleaning my house, was to do a small „inspection” of nearby shops. I was glad to see that next to me I have a little shop just with vegetables and fruits at lower prices than in any supermarket.

Early in the morning, I was at this vegetable and fruit shop and a pumpkin winked at me sky, as if it was telling me: „Buy me and do whatever you want with me!” Ha, Ha, Ha! Of course I bought it, I brought it home, put it in the oven and I ate half of it just like that. If it’s Friday and I’m fasting, with the other half I decided to make a hummus with a roasted pumpkin. I like to eat hummus a lot and on my blog you can find 3 more hummus recipes, prepared in different combinations and tastes: classic hummus, beetroot hummus and roasted eggplant hummus.

This roasted pumpkin hummus is super tasty, creamy and the best part is that, in my opinion, it can be eaten at any time of the day. In the morning at breakfast you can eat 2 slices of wholegrain bread with pumpkin hummus or it can be a snack ( you can eat it with 2-3 crakers), it also goes well for lunch or dinner: you can spread some hummus on a greek pita or on a tortilla, add some vegetables, nicely wrap  the tortilla and you have a delicious meal. That’s why I love hummus so much, it’s very versatile, it can be made in many combinations and it’s also very healthy. Perfect for those who fast, for those who are vegetarian/vegan and they need a good source of protein.

No more talking, let’s go to work!
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INGREDIENTS
1 canned boiled chickpeas
approx. half a roasted pumpkin (I used a cup of pumpkin)
1 tablespoon of sesame seeds (or you can put 1-2 tablespoons of tahini = sesame paste)
2 cloves of garlic
2-3 tablespoons of lemon juice
2-3 tablespoons olive oil
salt & pepper to taste

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PREPARATION
Cut the pumpkin in half, then into smaller slices. Season with a little salt, pepper, or if you like you can  sprinkle some cinnamon, ginger or cumin powder. Put it in a baking sheet and let it bake until it becomes soft (40-50 minutes). After baking, remove the peel, then put the pumpkin in a bowl to cool.

Strain the chickpeas from the can and put them in a food processor or in a roomy bowl if you have a vertical / hand blender. Add the rest of the ingredients mentioned above and mix until all becomes a creamy paste. Add olive oil as needed to help the food processor to mix the ingredients.

Put the roasted pumpkin hummus in a bowl and serve it with some crakers, slices of crunchy tortillas, slices of whole wheat bread or vegetables. This time I chose carrots, celery stalks and crakers.

Enjoy!

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