Recipe for creamy Chickpea and Pumpkin Hummus with a hint of spice
1 cup dried chickpeas (3 cups cooked or 2 14 oz cans)
juice from 1 lemon (3 tablespoons)
2 large cloves garlic, chopped
1 red chili, seeded and finely chopped
2 1/2 tablespoons tahini
1 teaspoon sea salt
1 tablespoon olive oil
2 cups unsweetened pumpkin purée
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
roasted pumpkin seeds for garnish (optional)
Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer until the chickpeas are tender — 1 to 1 1/2 hours. Drain and set aside.
In a food processor, pulse together the lemon juice, garlic, chili, tahini and salt. Add the cooked chickpeas and olive oil and pulse again until smooth. Add the pumpkin, cumin, paprika, cayenne and berbere is using. Process until well blended, adding more olive oil or a bit of water to achieve your desired consistency.
Garnish with roasted pumpkin seeds if desired and serve with chopped vegetables and toasted pita crisps.