Time for a dip
Dips are such a great thing to have ready in the fridge. Sometimes you just need a snack, you aren’t hungry enough for a meal, so what do you reach for? More often than not, it’s something that’s not hugely nutritious, but hey, it’s something that you can grab in a hurry right?! That’s where dips come in, grab some crackers, a bit of flatbread, fruit, vegetables or whatever takes your fancy and you’re away with a great snack. One of my main “go to” dips, has to be a blooming good hummus and boy do I have one for you today! Roasted Pumpkin Hummus is where it is at!
The awesome thing when it comes to hummus is you can utilize ingredients you have laying around, which in turn helps with decreasing wastage. This is where the recipe for this roasted pumpkin hummus came from. I had lots of pumpkin leftover from Halloween, so rather than wasting it, I diced it up, roasted it off and froze it until I knew what I wanted to do with it.
It takes seconds
Hummus takes seconds to knock up at the best of times, but if you have some extra ingredients hiding in the freezer then you’re onto a winner. You don’t have to be a kitchen whizz to make a good hummus, you’re going to throw everything in a blender and you’re done. Experiment with this recipe and throw some extra ingredients in and see what happens. I obviously have roasted pumpkin going into this one. How about a beetroot hummus, roasted garlic, red pepper, cumin, the possibilities are endless. For the beetroot, I use a great product from Of the Earth Superfoods, which couldn’t make it simpler for a great hummus. Powdered beetroot which limits wastage and makes it super quick and easy. Below is a link to the product I use.
The only restriction with accompaniments for hummus is your imagination. Using things like grilled flatbreads, wraps, breadsticks has to be my favourite. But crudities like cherry tomatoes, sliced peppers, carrots, cucumber, celery etc are also amazing. If you need a banging flatbread recipe that can be knocked up in minutes then just click on the image below.
So let’s get straight into this. The recipe below, although is for a roasted pumpkin hummus, can easily be used as a standard hummus, simply remove the pumpkin.
- 200g drained chickpeas (leave some aside for garnish)
- 400g roasted pumpkin/squash
- 2 x garlic cloves
- 1 tspn ground cumin
- 1 tbspn tahini
- 4 tbspn water
- 2 tbspn lemon juice
- pinch of salt
- A drizzle of olive oil
- Make sure the chickpeas are well drained. Throw all the ingredients, apart from the oil into a food processor/blender. Blitz until you have a nice creamy consistency.
- If the mixture is too thick simply add a touch more water.
- Serve in a bowl, drizzle with a little oil and garnish with the chickpeas you set aside.
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