Pumpkin Hummus

I am back with yet another variation of the ever popular Mediterranean Hummus. In doing so, I have adapted my own, no-fail recipe for the Perfectly Creamy Classic Hummus to make this Pumpkin Hummus.

Over the past few years, Hummus has become very popular and rightfully so. A creamy dip made with soaked and cooked chickpeas, this dish is rich in protein and can be used as a spread as well as a healthy dip.

Tip: In this recipe I make Tahini on the go by pulsing sesame seeds with olive oil before I add other ingredients. Similarly, I roast and powder cumin seeds during the making of Hummus as well. These shortcuts works well, and there is no difference in flavour or texture of Hummus.

Other Hummus Recipes You Can Try

I love Hummus and have make any number of variations by adding:

• Sun-dried tomatoes
• Sumac
• Roasted beetroot
• Roasted red bell-pepper
• Chilli and Coriander
• Thai flavours

Then there are other variations of Hummus in which I have swapped chickpeas with:

• Black Chickpeas
• Red Kidney Beans

Some Notes to Make a Great Pumpkin Hummus

• For Pumpkin Hummus, I use just 1/2 the quantity of chickpeas as compared to the Traditional Hummus. There are two reasons for this.
  • The pumpkin will add volume and bulk.
  • I want the flavour and colour of the pumpkin to come through.
• I have used roasted pumpkin. However, you can steam the pumpkin as well. If you steam the pumpkin be careful about the amount of water you will use when grinding it as the steamed pumpkin has high moisture content. In addition, use a tad bit less pumpkin (about 75 gms instead of 100 gms).
• Be careful when cooking the chickpeas and avoid overcooking them. The chickpeas should be firmer in consistency than when they are cooked for chole.
• Always cover the surface of any hummus that you make with olive oil as the dish tends to dry out quickly.

Adapting the Pumpkin Hummus Recipe for a Kidney Diet

Please note that I am not a trained dietician and you should consult your dietician before using this recipe.

Hummus is a relatively safe dish to add to a renal diet for people with low to moderate levels of Kidney disease.

• I soak and cook the chickpeas in lots of water. I soak the dried chickpeas in 10 portions of warm water, throw away the water after the chickpeas have soaked well, and then add 5 portions of water before cooking the chickpeas.
• I do not use canned and/or pre-cooked chickpeas.
• I reduce salt and sometimes increase the lemon juice.

Hummus is not recommended for people with advanced Chronic Kidney Disease, and especially if a person is undergoing dialysis.

How to Make Pumpkin Hummus

1. Getting the Chickpeas Ready
   1. Wash 1/4 cup dried chickpeas (50 gms) and then soak them in 1 cup of water for at least 6 hours.
   2. After the chickpeas have soaked well, drain all the water and add 1/2 cup of fresh water.
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   3. Now, pressure cook the soaked chickpeas for 3 or 4 whistles till they are cooked but firm.
   4. Drain all the water from the chickpeas.
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   5. Roasting the Cumin Seeds
      1. Over low heat, dry roast 1/2 tsp cumin seeds till they start to change colour and become aromatic.
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   6. Roasting the Pumpkin
      1. Preheat the oven (in the roasting mode) to 150C.
      2. Peel and deseed 100 gms pumpkin.
      3. Chop the pumpkin into 1″ pieces.
      4. Lightly grease a baking tray with olive oil and place the pumpkin pieces on it. 
      5. In the preheated oven, roast the pumpkin pieces for 10 to 15 minutes or till they just start to brown a bit.
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      6. Take out of the oven and let the pumpkin cool.
   7. Making the Hummus
      1. First grind 2 tsp sesame and 1/2 tsp roasted cumin seeds to a fine powder.
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      2. Now, add 2 cloves garlic, 2 tsp olive oil, 3 tsp lemon juice, and some salt.
      3. Grind for a few seconds till you get a thick paste.
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      4. Now add the roasted pumpkin and 2 tbsp ice-cold water.
      5. Grind till the pumpkin turns to puree.
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      6. Next, add the cooked chickpeas and 2 tbsp ice-cold water.
      7. Grind the mix till the you have a thick and smooth paste.
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      8. Finally, add 2 tsp olive oil and some more ice-cold water (~about 2 tbsp), and grind again till you get a creamy paste. Be cautious with the amount of water as you don’t want a runny paste. When in doubt use less water than needed.
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      9. Transfer the Pumpkin Hummus to a bowl and drizzle 2 tsp of olive oil on the surface. Hummus dries out easily so always keep it covered with Olive Oil. 
      10. (Optional) Garnish with paprika powder and pumpkin seeds.
      11. Serving Ideas
          1. Serve with Lavash, Vegetable Crudites, Pita, Falafel.
          2. Use as a spread with rotis or sandwiches.