Pumpkin Hummus

‘Tis the season of the pumpkins. This year, instead of a rich and creamy pumpkin cheesecake, or a chocolate chip pumpkin muffin, I decided to opt for a much simpler yet healthy option.

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Did you know that although most hummus is made with chickpeas, you could also make this with beans? In this recipe, I actually made my hummus with Ayam brand canned baked beans!

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RedMart Limited

Pumpkin Hummus

Makes one medium sized bowl
  • 250g pumpkin, baked and roughly chopped in chunks
  • 450g canned Ayam baked beans, rinsed and drained (save some sauce)
  • 2 tbsp tahini
  • juice from a quarter lemon
  • 1 tsp ground cumin
  • 2 garlic cloves
  • 1 tbsp olive oil
  • fresh coriander and drizzle of oil for garnish
  1. Roast your pumpkin at 180 degrees for about 30 min.
  2. Place all the above ingredients except for garnish in a food blender / processor and pulse until smooth
  3. Garnish and enjoy!

Presto! So simple right? Try it yourself!

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2 Comments Add yours

  1. Juliana says:

    Sammie, this is such a great idea…pumpkin hummus…such a nice twist to hummus. Thanks for the inspiration…
    Have a great week!

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