Also, how do you spell it hummus, hommous, humous, houmous?
Although hummus, with the standard recipe, is delicious, try this version - you'll never want chickpeas on their on their own again!
You will need
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)
- For the pumpkin: Mix the pumpkin chunks with the olive oil, cumin seeds, ground allspice, garlic and chilli. Season to taste.
- Place into a 180 degree oven for 45mins to an hour, turning & stirring regularly until it is all nicely caramelised and squidgy.
- Take out, allow to cool & mush it up.
- 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.
- 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.
- Taste and adjust it as you want with the ingredients & salt & pepper.
- Fold the pumpkin & garlic mash into the houmous and you’re done.