Pumpkin Hummus with Cinnamon
You can use canned pumpkin puree instead of fresh pumpkin but keep an eye on the consistency while assembling the hummus then. You might need less olive oil or the hummus will be too runny in the end.
Love this pumpkin hummus? Then also check out my creamy carrot hummus!
- 7 oz fresh pumpkin (200 g)
- 7 oz canned chickpeas (200 g), drained weight
- 1 medium shallot
- 2 small garlic cloves
- ½ cup olive oil (120 ml)
- ½ tsp paprika powder
- ¼ tsp ground cinnamon
- If you are using canned pumpkin puree, you can obviously skip the next 2 steps! Peel, clean and chop up the fresh pumpkin, the garlic cloves and the shallot. Then pour a little olive oil in a non-stick pan and place it over medium heat. Add the chopped shallot and garlic once the oil is hot.
- Gently cook the shallot and garlic for 4 minutes. Then add the chopped pumpkin.
- Stir well and cook for another 5 to 7 minutes or until the pumpkin starts to soften a little. Season with a dash of pepper and salt. Take the pan off the heat and let the pumpkin cool a bit. Drain the canned chickpeas and rinse them well under cold running tap water. Then add them to a clean blender.
- Pulse a few times into a chickpea crumble. Then add the cooked and cooled pumpkin.
- Pulse again. Then gradually add the olive oil to the hummus. You can also add a little water in the beginning if you don't want the hummus to be too oily.
- Season with a little pinch of pepper, salt, half of the cinnamon (watch out, the hummus is so delicate the cinnamon overpowers it quickly) and the spicy paprika.
Pulse again and then check the seasoning. Add extra pepper, salt, cinnamon or spicy paprika to taste if necessary. You should end up with a very smooth and creamy paste, not runny but not too dry as well. Transfer the pumpkin and cinnamon hummus to a clean serving bowl. Serve at room temperature.