Pumpkin Hummus Recipe
A creamy and flavorful Pumpkin Hummus made with roasted red pepper, chickpeas, tahini, and a blend of warm spices. This quick and easy appetizer is perfect for dipping celery sticks or serving as a spread.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 2 cups
- Category: Appetizer
- Method: Broiling and Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Units
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Main Ingredients
- 1 red pepper, halved and seeded
- 1 (15-ounce) can chickpeas, rinsed
- 1 small clove garlic, finely chopped
- 1/4 cup tahini
- 2 Tbsp. fresh lemon juice
- 1/2 tsp. smoked paprika
- 1/4 tsp. ground cumin
- Kosher salt and pepper to taste
For Serving and Garnish
- Celery with leaves for decorating
- Additional celery sticks for serving
Instructions
- Broil the Red Pepper: Preheat your oven broiler. Place the red pepper halves cut side down on a rimmed baking sheet. Broil for 4 to 5 minutes until the skin is charred and blackened. Remove from the oven, transfer the pepper to a bowl, cover it, and let it sit until cool enough to handle. Peel off and discard the skin.
- Prepare the Hummus: Add the peeled red pepper to a food processor along with the rinsed chickpeas, finely chopped garlic, tahini, fresh lemon juice, smoked paprika, ground cumin, and 1/4 teaspoon each of kosher salt and black pepper. Process until the mixture is completely smooth and creamy.
- Serve: Transfer the hummus to a serving bowl. Use a celery stick as a decorative stalk and garnish with celery leaves. Serve with additional celery sticks for dipping.
Notes
- For a smoother hummus, you can peel the chickpeas before blending.
- If you prefer a spicier hummus, add a pinch of cayenne pepper or chili flakes.
- This hummus can be stored in an airtight container in the refrigerator for up to 4 days.
- Serve with pita bread, crackers, or fresh vegetables besides celery.
Find it online: https://yummelle.com/pumpkin-hummus-recipe/
