Wednesday, May 30, 2012

Roasted Pumpkin Hommus


You know, I was actually a little bit of a latecomer to hommus. And even after I tried it, I enjoyed it enough to eat occasionally, but would rarely buy it... the supermarket sort just wasn't very good.

Then I made one at home, and the birds sung and the angels cried. It was so smooth and lemony and garlicky and delicious and I went through a phase of making it about 74 times a week.

Every now and then I try to mix it up a little with a new flavour - and for some reason roast pumpkin popped into my mind. I am SO glad it did, because the combination is sublime. Roast pumpkin would have to be up there in my top favourite foods of all time, so with the benefit of hindsight, it's a no-brainer. I'm just really excited to see what I come up with next!

I served this with some homemade foccaccia (recipe to come), but surprisingly, it was REALLY good with Jatz crackers. I never buy them but they were leftover from a party, part of a bunch of different things that people brought, and I thought I'd give them a go. Oily, salty, guilty pleasure!

Ingredients:

1 cup roasted pumpkin
1 can chickpeas, rinsed
2 tbsp organic tahini
1 garlic clove, peeled and chopped
juice of half a lemon, and a teaspoon or so of zest
1/4 cup olive oil
salt and pepper to taste

Directions:

1. Place all in a food processor and blend. You may need to add some water to help loosen the mix, I always seem to.

2. Check for seasoning. I find that this takes a fair bit of salt, so adjust to your liking.


21 comments:

  1. I love the sound of this and am definitely going to have to give it a go.  Roasted pumpkin is one of my fav's as well x

    ReplyDelete
  2. My children go mental for Beetroot Hommus, and also Coriander Hommus. I can't wait to try them on this one!

    ReplyDelete
  3. that looks incredibleeeeeeee!!!!

    ReplyDelete
  4. Fussy Eater's MumMay 30, 2012 at 1:25 PM

    I've written this down and now I'm trotting home to maket this for lunch with some soup. Thanks!

    ReplyDelete
  5. Oh yummo. Hmmm I could do this right now, but I don't have tahni. In fact I've never bought it.
    Stacey do you have any quick substitutes or suggestions?

    ReplyDelete
  6. Peanut or other nut butters! Its only a sesame seed paste, so anything with that type of texture and that kind of nuttiness would be fine xx

    ReplyDelete
  7. Great idea with the roast pumpkin Stacey. I made hommous on the weekend and when I make it, I like to split it into 3 and add a little something to 2 of them for a bit of variety. I added a tbs of peanut butter to one and a teaspoon of chilli paste to the other. I'm the only one who eats it so it's nice for a bit of a change. I'll be adding roast pumpkin to my next one.

    Anne xx

    ReplyDelete
  8. I hope you're pin-friendly 'cos I"m pinning my little heart out here, Stace. x

    ReplyDelete
  9. Hello hommus heaven!!  I am a MASSIVE fan of hummus, probably because I lived in the Middle  East for so long and am married to a Greek..... and this recipe rocks. I will be making it this weekend and reporting back.  Thanks Stace. A xxx

    ReplyDelete
  10. Yes! Usually I add a pin button but was at work and forgot. I'm actually in the process of putting them all on Pinterest so they can be searched by image xx

    ReplyDelete
  11. Mel B (Honey You Baked)May 30, 2012 at 10:05 PM

    I have all the ingredients. If the kiddies give me a chance, I am making it tomorrow. Sounds delicious!!

    ReplyDelete
  12. Yum! I make hommus at least once a month around here, it is so easy and the kids love it. I really like it with beetroot, or fresh rocket and fetta. I wonder what it would be like with roast Kumera? nom nom..
    x

    ReplyDelete
  13. Sunshine n' GigglesMay 31, 2012 at 10:15 AM

    That looks amazingly delicious. Can't wait to try. ;) Ali

    ReplyDelete
  14. Oh damn do I need a middle east sojourn! Please don't eat my shithouse version of hommus - stick to the proper stuff I'm sure you've been eating for years!

    ReplyDelete
  15. It was a brilliant idea until I realised I have about 250 recipes :-/

    ReplyDelete
  16. How good is beetroot hommus?! I love it with cream cheese and avocado. I think roast kumera would be awesome. With cumin and paprika.

    ReplyDelete
  17. I'm addicted to making (and promptly inhaling) hommus, definitely going to try adding some roasted pumpkin - sounds delish. My usual work lunch when I don't have leftovers is grainy sourdough with hommus, avocado and tomato, and I reckon the pumpkin would complement this beautifully! Thanks for the inspiration x

    ReplyDelete
  18. Oh that lunch sounds amazing! I really do have to get started on making a sourdough starter, I've been very lazy x

    ReplyDelete

There was an error in this gadget