Happy Halloween! Those of you who know me personally will know that I am complete hummus-aholic so of course for halloween I just couldn’t help myself to share this Chilli Pumpkin Hummus recipe!
This chilli pumpkin hummus is great as it’s an easy way of increasing your fibre/vitamin uptake. The pumpkin also adds a nice sweetness and although this is slightly unusual for a hummus, I’ve got to say- I’m hooked!
This chilli pumpkin hummus recipe was inspired by ChicP’s pumpkin hummus. ChicP is an ethical hummus company who make hummus out of surplus wonky veg as a way to reduce food waste- if you’re a hummus fanatic and want to support a small business then I’d recommend trying one of their flavours out- they’re available on Ocado.
You can customise this spicy pumpkin hummus recipe if you prefer to use butternut squash or carrots instead. You could also use fresh ginger instead of cumin for a more fragrant flavour.
This hummus is suuuuuuper creamy and I have to say the key to this spicy pumpkin hummus recipe has to be the aquafaba (chickpea water). The saltiness of it really helps bring out all the flavours and as it has a thicker consistency to normal water it helps the hummus have a fluffier texture.
If you’re feeling extra you could also de-skin the chickpeas by running the chickpeas under the tap at high pressure in a sieve. Controversial opinion: I’ve tried this and I don’t think it make a huge difference to the smoothness, and also is a bit labor intensive for what it’s worth. I’d say a good blender is more important for smooth hummus and you’d want to blend this at high speed for at least 5 mins (sitring multiple times in between).
If you like this chilli pumpkin hummus recipe and want to try other hummus variations, then you can check out my other recipes below:
Chilli Pumpkin Hummus
This chilli pumpkin hummus is a must-try recipe for Autumn, it has a lovely spice to it which is balanced out by the sweetness of the pumpkin.
- 1/2 small/med pumpkin, roasted with oil until soft
- 15 ml Olive oil
- 15 ml sunflower oil
- 1 tin chickpeas- save the water
- 1 tin aquafaba (reserved from the chickpeas above)
- 1/2 red chilli
- 1/2 tsp cumin seeds
- 2 tbsp garlic purée ( or 2 cloves garlic- preferrably roasted)
- 90 g tahini
- 1 lemon, juiced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
Add all the hummus ingredients apart from the aquafaba and pumpkin in a food processor and blend.
Slowly add the aquafaba and blend continuously. Add the pumpkin one it has completely cooled
Blend until smooth (roughly 5 mins on high speed), taste and add more lemon/cumin/chilli (for an extra boost of flavour if you prefer), or olive oil for it to be more runny/creamy.
Enjoy with some sliced carrots/red pepper/pita etc, and try your best not to eat it all at once!