Pumpkin hummus 🎃

Pumpkin season has officially started and I’m excited to share my first fall/autumn recipe this year. ☺️

This pumpkin hummus served in the pumpkin bowl is a great (vegan) appetizer for get-togethers or maybe even halloween.

I baked the entire pumpkin in the oven at 200 degrees C / 395 F for about 40-50 mins. You can pierce the pumpkin with a long skewer to feel if it’s ready. It really depends on the size of your pumpkin. Let cool slightly and chop the top off.

Carefully scrape out the seeds and the pumpkin flesh with a spoon. Be sure to keep the sides and base intact.

For the hummus you’ll need:
1 cup of the pumpkin flesh
2 cups boiled garbanzo beans
1/4 cup tahini
1/4 cup aquafaba
juice of 1 lemon
1 tsp cumin
salt, pepper
olive oil

Blend all ingredients. Optionally add garlic. Adjust the tahini, if it’s very firm, you might need more liquid. Garnish with a few chickpeas, chopped parsley, pumpkin seeds, paprika powder, and drizzle with olive oil. Enjoy!