There is nothing better for a snacking than a homemade hummus. The typical hummus is traditional Middle Eastern spread usually made of chickpeas which is absolute classic but sometimes it needs a small change so I tried this different version made of roasted pumpkin and white beans. I added a bit of cayenne pepper for a spicy-savory taste and instead of olive oil I used the pumpkin one to emphasize the pumpkin flavour. I use to serve hummus with wholegrain bread or homemade pita but you can serve it also with some crackers or even pieces of veggie as a smaller appetizer. This snack is definitely one of the healthiest, yummiest and most nutritious options and it’s always a win for any party. If you like traditional hummus I am sure you will also like this pumpkin-white bean version of it too 🙂
- 500g pumpkin, cut into bigger chunks
- 1/2 can of white beans
- 1Tbs tahini
- 1Tbs coconut oil
- 1Tbs pumpkin oil
- 2Tbs lemon juice
- salt & pepper
- 1/2 teaspoon cayenne pepper
- Preheat oven to 200°C. Place the pumpkin on the baking tray, season with salt, pepper and cayenne pepper and add the coconut oil. Bake for about 30 minutes (or until tender). Set aside to cool.
- Process the pumpkin, white beans, pumpkin oil and tahini in a food processor until almost smooth. Add the lemon juice and process until well combined and smooth. Add salt if it’s necessary.
- Serve with bread or crackers, sprinkled with pumpkin (or any other seeds) and a bit of pumpkin oil on the top.