It’s definitely pumpkin season now isn’t it? I can post pumpkin recipes without a back-lash right? Good. Because I’m bringing you all the pumpkin recipes you need!
This one can be as quick and simple or as involved as you like. Just decide whether you want to make your own pumpkin puree or use a tinned version.
You will need
1 tin of chickpeas
Juice of half a lemon (or cheat and use around 3 teaspoons bottled lemon juice)
200g fresh pumpkin puree – click here for recipe or use half a tin of unsweetened pumpkin puree
Tablespoon of tahini
Glug of olive oil (yes this is a measurement!)
Pinch of smoked paprika
Freshly groud black pepper and salt flakes to taste
Method
- If you’re making your own pumpkin puree, do that first and allow it to cool completely. You can use any pumpkins really or even a butternut squash
- Drain and rinse the chickpeas
- Place the chickpeas, lemon juice, pumpkin, olive oil and tahini in a large bowl and blend with a stick blender. I like to leave it a little bit lumpy – just so that you know what you’re eating. But you can blend until you have your preferred consistency
- Taste and add paprika, salt and black pepper as needed
- Add a little more olive oil if your houmous is too dry. I like to drizzle some on top of the houmous when it’s ready to serve
- Keep refrigerated and use within a day
Serve your houmous with breadsticks, veggies or as part of a fancy Spooky Charcuterie like we did 😁
Love Rachel 🎃
