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Although hummus, with the standard recipe, is delicious, try this version – you’ll never want chickpeason their on their own again! Also, how do you spell it hummus, hommous, humous, houmous?
For the pumpkin:
900g Pumpkin (or squash), peeled & cut into cubes of about 1 inch
2 tbsp olive oil
¼ tsp cumin seeds
¼ tsp ground allspice
6 cloves of garlic, peeled
½ red chilli, thinly sliced (optional)
For the humous:
300g dried chickpeas, soaked overnight
2½ tsp lemon juice
1 tbsp tahini
Approx 70ml olive oil
Cayenne pepper, to taste
(Feel free to adjust these quantities to suit your personal tastes)
1. For the pumpkin: Mix the pumpkin chunks with the olive oil, cumin seeds, ground allspice, garlic and chilli. Season to taste.
2. Place into a 180 degree oven for 45mins to an hour, turning & stirring regularly until it is all nicely caramelised and squidgy.
3. Take out, allow to cool & mush it up.
4. For the houmous: Put the soaked chickpeas into a saucepan with plenty of water & boil until soft (if you need to add more water, make sure you add boiling water – chickpeas should never come off the boil) – this may take 45 minutes to a couple of hours – then drain.
5. Put all the houmous ingredients in a bowl with the cooked chickpeas & mash with whatever you have that is best – we use a large pestle – to leave chunky bits of chickpea in there.
6. Taste and adjust it as you want with the ingredients & salt & pepper.
7. Fold the pumpkin & garlic mash into the houmous and you’re done.