Pumpkin Hummus (Vegan)

I really like hummus!

If, in your world, hummus can be only of one type, experiment! In mine, it can be made of anything.

Today we’re cooking the most delicious hummus of all – pumpkin hummus.

It’s very easy and fast to prepare.

This hummus has a very delicate taste and a light texture.

I’ll tell you right away, the pumpkin is almost not noticeable. It just leaves a very sweet-milk taste, which makes this spicy hummus similar to cheese.

Many people prefer to eat hummus with breadsticks or chips, but for myself, I choose avocado.

Put a spoonful of hot hummus in an avocado and enjoy! Ready? Set? Let’s go cooking!

We will need: (2 servings)

1 1/2 cups (375 ml) boiled chickpeas

3 Tbsp. pumpkin puree

2 cloves garlic

1.5-2 Tbsp. tahini (sesame paste)

3 Tbsp. lemon juice

1/4 tsp. paprika

1/4 tsp. turmeric

4-5 tbsp. water

Salt and chili pepper to taste

Put the chickpeas, tahini, spices, puree, and garlic in the blender and blend. You often ask what sesame paste I use. Here it is. I believe that you should not create unnecessary difficulty and just buy tahini in a store.

Believe me, a jar of it will last for a very long time.

Add lemon juice and water. If you cooked the pumpkin yourself and made a puree of it, then you will probably need a little less liquid. My puree is much drier. Anyway, you should not pour all the liquid into the mix at once. It is better to do it gradually. Stir to a uniform composition. It took me about 10 minutes.

Done! Very tasty and healthy!

Bon appétit!