Pumpkin Hummus Recipe
A high protein Middle Eastern recipe with pumpkin puree, kabuli chana (white chickpeas) - soaked overnight and pressure cooked, cloves garlic. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
11 steps- 1
To begin making the Pumpkin Hummus Recipe, we will first have to get the chickpea cooked to perfection
pumpkin puree(1/2)kabuli chana (white chickpeas) - soaked overnight and pressure cooked(1 cup) - 2
For this, soak the chickpeas for at least 6 to 8 hours and cook them until very soft
- 3
You can use the pressure cooker method for cooking the chickpeas
kabuli chana (white chickpeas) - soaked overnight and pressure cooked(1 cup) - 4
Click to watch the video of how to cook chickpea in the pressure cooker
kabuli chana (white chickpeas) - soaked overnight and pressure cooked(1 cup) - 5
You will know the chickpea is cooked to perfection, when you press it between your fingers, it will mash easily
kabuli chana (white chickpeas) - soaked overnight and pressure cooked(1 cup) - 6
Once the chickpeas are cooked well, drain the excess water and keep the water and chickpeas aside
kabuli chana (white chickpeas) - soaked overnight and pressure cooked(1 cup) - 7
Make the pumpkin puree (Click to see how to make the homemade pumpkin puree recipe)Add the chickpeas and the remaining ingredients into a food processor and blend to make a smooth paste
pumpkin puree(1/2) - 8
The texture is a personal choice, you can choose to have it lightly coarse or make it extremely smooth
- 9
Add a little bit of the chickpea water if required to blend well
- 10
Once done, transfer the hummus to the serving bowl and garnish the Pumpkin Hummus with olive oil, a sprig of coriander or parsley and sprinkle some chili powder on top
pumpkin puree(1/2)extra virgin olive oil(1/4 cup)cumin powder (jeera)(1/2 teaspoon) - 11
Serve the Pumpkin Hummus with pita bread, crackers or veggie sticks or even as a spread for sandwiches and wraps
pumpkin puree(1/2)
Rate this recipe
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Pumpkin Hummus Recipe
A high protein Middle Eastern recipe with pumpkin puree, kabuli chana (white chickpeas) - soaked overnight and pressure cooked, cloves garlic. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
11 steps- 1
To begin making the Pumpkin Hummus Recipe, we will first have to get the chickpea cooked to perfection
pumpkin puree(1/2)kabuli chana (white chickpeas) - soaked overnight and pressure cooked(1 cup) - 2
For this, soak the chickpeas for at least 6 to 8 hours and cook them until very soft
- 3
You can use the pressure cooker method for cooking the chickpeas
kabuli chana (white chickpeas) - soaked overnight and pressure cooked(1 cup) - 4
Click to watch the video of how to cook chickpea in the pressure cooker
kabuli chana (white chickpeas) - soaked overnight and pressure cooked(1 cup) - 5
You will know the chickpea is cooked to perfection, when you press it between your fingers, it will mash easily
kabuli chana (white chickpeas) - soaked overnight and pressure cooked(1 cup) - 6
Once the chickpeas are cooked well, drain the excess water and keep the water and chickpeas aside
kabuli chana (white chickpeas) - soaked overnight and pressure cooked(1 cup) - 7
Make the pumpkin puree (Click to see how to make the homemade pumpkin puree recipe)Add the chickpeas and the remaining ingredients into a food processor and blend to make a smooth paste
pumpkin puree(1/2) - 8
The texture is a personal choice, you can choose to have it lightly coarse or make it extremely smooth
- 9
Add a little bit of the chickpea water if required to blend well
- 10
Once done, transfer the hummus to the serving bowl and garnish the Pumpkin Hummus with olive oil, a sprig of coriander or parsley and sprinkle some chili powder on top
pumpkin puree(1/2)extra virgin olive oil(1/4 cup)cumin powder (jeera)(1/2 teaspoon) - 11
Serve the Pumpkin Hummus with pita bread, crackers or veggie sticks or even as a spread for sandwiches and wraps
pumpkin puree(1/2)
Rate this recipe
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