Pumpkins are in season again which means we are now coming to the end of 2020. When Halloween hits us I know it won’t be long until the end of the year. This year I will not be sorry to say goodbye too. Although I have enjoyed spending more time at home than ever before.
It has given me the opportunity to spend even more time in the kitchen, exploring and inventing new recipes for my blog. I decided to try cooking with dried chickpeas instead of tinned. To be honest, it is more time consuming but for making hummus it’s so tasty. As pumpkins are in season I added roasted pumpkin and garlic too. So yummy I wanted more.
Do you eat hummus and what’s your favourite flavour? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Juicer or fork
- Baking tray
- Food processor
- Pumpkin x 125 g
- Dried chickpeas x 200 g
- Roasted garlic x 4 – 6 cloves
- Olive oil x 150mls
- Lemon x 1 (juice and zest)
- Water x 50 mls
- Salt x 1 – 2 pinches
- Pour the dried chickpeas into a bowl and cover with water.
- Put into the chickpeas into the fridge overnight.
- Preheat the oven to 180°C or gas mark 4.
- Make holes in the pumpkin using the sharp knife.
- When the oven is preheated, put the pumpkin in.
- Cook for around an hour.
- After 30 minutes put the garlic cloves into the oven with the skins on.
- Once the pumpkin has cooked, remove from the oven and leave to cool.
- When the pumpkin is completely cooled, cut open the top.
- Scoop out the seeds with the spoon.
- Then scoop out the flesh and measure 125g of pumpkin.
- Put the rest of the pumpkin into the freezer for another occasion.
- Remove the skins from the garlic cloves and store with the cooked pumpkin.
- The next day put the chickpea into the saucepan and cover with water.
- Make sure the chickpeas have lots of room to move in the pan.
- Put the pan onto a high heat. .
- Bring the chickpeas to the boil and then turn the heat down and leave to simmer for about 35 – 40 minutes.
- When cooked remove from the heat and pour through the colander.
- Now you can either remove the skins from the chickpeas or leave on.
- It makes the hummus slightly smoother if you remove the skins.
- Once drained, put the chickpeas into the food processor or bowl.
- Add in the tahini, olive oil, pumpkin and garlic.
- Wash the lemons, and using the zester, remove the yellow skin.
- Cut the lemon in half and squeeze in the juice.
- Place in the processor or bowl.
- Blend all the ingredients together until they make a smooth paste.
- Remove from the food processor and serve.
Pumpkin Hummus (from Scratch) was delicious and I served it with my Homemade Chips and Salad. I am the only person to eat hummus in our house. My husband Howard and son Ted aren’t keen on this scrummy side. I made a big batch for myself and froze it into batches for other meals. I ate this for lunches at the weekend and during the week. I’m so pleased Howard and Ted don’t like hummus as there is even more for me. However you decide to eat this dish, as always, please enjoy. Thank you xxx