Roasted pumpkin hummus with peanuts & homemade tortilla chips. I was waiting for the perfect moment to make this recipe and what better time that Halloween night! the best time in the year for a pumpkin recipe as pumpkins are everywhere.
There are many hummus recipes as you know but this one stands out with the pumpkin and the crunchy peanuts garnishing. I also love its colour. I usually stir it into everything from pumpkin soup to cookies. This is my new pumpkin dish this Autumn. The sweetness of the pumpkin combined with the spiciness of the cayenne pepper makes this hummus a surprisingly delicious combination. (Cayenne pepper is optional however I would highly recommend it in this recipe).
This Pumpkin hummus can’t be served on its own so we need some crispy tortilla chips to dip in to this yummy appetizer. You can just buy them or make them at home. The way I make crispy tortilla chips is very quick and I only use a couple of whole grain wraps. Then I cut them into triangles, sprinkle with paprika, ground cumin and a drizzle of olive oil. Put them in the oven and in 5′ you will have healthy tortilla chips.
It couldn’t be easier to make. If you have a pumpkin at home that is all you need. The rest of the ingredients are probably in your pantry. You just throw all the ingredients into the food processor, press the button and done.
What’s new in this hummus recipe? Well it’s made without Tahini on it. I added some smooth peanut butter to blend everything together. I wanted to add peanut butter to hummus for a long time. When I was making this recipe, I remembered to leave out the tahini and substitute it for peanut butter. Fortunately it worked really well, it’s delicious and has a rich nut flavour. I couldn’t resist buying peanuts to garnish the hummus. Roast them for 10′ with a dash of oil and a pinch of salt. It’s healthier than buying a bag of extra salty peanuts. You can also make your own peanut butter with them, I’ll make a note to tell you how to make it in another blog post.
Let’s get into the recipe.
- 1 can chickpeas, drained and rinsed
- 1/2 cup chickpeas cooking water or just water
- 1 + 3/4 cups roasted pumpkin (1/2 butternut pumpkin or pumpkin puree)
- 1 Tbsp smooth peanut butter
- 3 Tbsp lemon juice
- 1/4 cup + 1 Tbsp virgin olive oil
- 1-2 clove garlic, minced
- 1/2 to 1 cayenne pepper, minced (I add only 1/2 cayenne for a mild-spicy hummus)
- 1/2 tsp salt, add more to taste
- Black pepper to taste
- - Garnishing -
- Roasted peanuts, sesame seeds, olive oil and parsley or coriander
- - Homemade tortilla chips - Each tortilla wrap will make around 18 chips.
- 2 whole grain tortillas
- 1 Tbsp oil
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- - Roasted peanuts -
- 1 cup whole peanuts
- 1 Tbsp olive
- pinch of salt
- Preheat the oven to 200º. Roast the whole butternut for 1h 15' or a bit longer if it is big. Leave to cool.
- Cut it in halves and deseed. Spoon off the pumpkin pulp and also the skin.
- Add the pumpkin pulp and skin with the chickpeas, water, peanut butter and the rest of the ingredients in a food processor. Puree until smooth, it is nice to make it a bit thicker than chickpeas hummus. Taste and season with salt and pepper.
- Divide it into 2 bowls and garnish with a dash of olive oil. Sprinkle with peanuts, sesame seed and some fresh herbs such us parsley or coriander. Serve with the crispy tortilla chips and enjoy!
- For the tortilla chips: mix the olive oil and spices in a bowl and brush the tortilla triangles with it.Bake at 190º for 4', keep a close eye on them to ensure they don't burn.
- For the roasted peanuts: place peanuts in a baking sheet and sprinkle salt and oil over. Bake at 190º for 10-12' until browned.
- *You don't have peanut butter? Replace it with tahini or just leave it out. It'ill still be delicious.
- *Make it in advance and keep it refrigerated up to 7 days so there is no excuse why you can't try this yummy pumpkin Hummus.
I don’t think you are going to have much Hummus left after Halloween but just in case these are the dishes I make with the Pumpkin Hummus leftovers.
»For breakfast: Spread the hummus on a toast and drizzle with a bit of olive oil.
»For appetizer: Hummus and Spanish ham Tapas.
»For lunch: Roasted vegetables with chickpeas and pumpkin hummus.
»For dinner: Hummus Sandwich with tomato, beetroot and spinach.
This time it is going to be my Halloween appetizer but it can be made anytime of the year. I was looking for the typical Halloween pumpkin but by the time I got to the supermarket they were all gone. Well not all, there were 3 left, the most terrifying and ugliest pumpkins that you can imagine. So I ended up using a butternut squash pumpkin for the hummus but I’ll come back earlier today so I can carve my pumpkin.
I hope you make a terrific Pumpkin Hummus. Leave your comments and any suggestions below. I look forward to seeing your Halloween costumes and your Hummus photos on Instagram with the hashtag #shoothecook! Enjoy you Halloween party!