Pumpkin & Cumin Hummus

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As promised, I’m continuing the pumpkin theme from earlier this week, although this time it’s a savoury pumpkin recipe, rather than a sweet one. I must admit that I wasn’t too sure how this would turn out. Pumpkin puree usually makes me think of sweet things, but after making this pumpkin hummus, I’ve been completely won me over. Paired with the right seasonings, it was delightful.

I’ve kept it simple and chose to combine the subtle pumpkin flavour with one of my favourite spices, cumin. I’d actually recently discovered that that cumin seeds are great for digestion, so had been brainstorming ways to incorporate them into my diet. Cumin seeds add a gorgeously nutty, peppery flavour. Historically they have been found to benefit the digestive system and recent scientific evidence appears to backs this up. Apparently cumin helps to stimulate the secretion of pancreatic enzymes, compounds necessary for proper digestion and nutrient assimilation (see the full article here). Anyway, enough of the science… As you can see my evidence based student mind is running away with me at the moment!

This recipe would easily work with steamed/roasted fresh pumpkin; so if you’re carving any pumpkins over the next few days, then definitely keep this one in mind!

The more important question is how to best enjoy this hummus?

Well, if you can resist sitting with a bowl and spoon, then here are a few of my favourite ways;

  • Hummus on toast with tamari mushrooms (full details below)
  • Hummus stuffed sweet potato (this makes a fab packed lunch)
  • Hummus, veggie sausages and tomato sandwich (Babette this one’s for you)

Now for the recipe you’ve been waiting for…

Pumpkin & Cumin Hummus

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Time: 15 minutes

Gluten Free, Vegan

Serves: 4 servings

Ingredients:

  • ½ tin (210g) pumpkin puree
  • 1 tin (240g) chickpeas, drained
  • 1 garlic clove
  • 1 tbsp. lemon juice
  • 3 tbsp. olive oil
  • 2 tbsp. tahini (or sunflower seed/pumpkin seed butter)
  • 1 tsp. cumin seeds or ground cumin
  • ½ smoked paprika
  • ½ tsp. salt

Method:

  • Place all the ingredients into a food processor and blend for a couple of minutes until smooth. I like my hummus quite thick, so you may need to add splash of water if you’d like it runnier!  
  • Store in an airtight container in the fridge (use within 1 week).

*I used the large cup of a Nutribullet, as it's the only blender we've got here at uni. It just about worked, but I’d recommend a larger blender if you’ve got one! 

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A couple of you spotted my lunch a few days ago, where I shared a sneak preview of my pumpkin & cumin hummus, spread on toast with tamari mushrooms. I know some of you were keen to recreate this yourself, so I thought I’d also share the recipe for my tamari mushrooms. This is hands down my favourite way to cook mushrooms at the moment. You can throw these on top of just about any dish and they’ll pimp it up in no time.

Tamari Mushrooms

Time: 15 minutes

Gluten Free, Vegan

Serves: 2 servings

Ingredients:

  • 1 small punnet of mushrooms (approx. 250g)
  • 1 tbsp. coconut oil (or olive oil if you prefer)
  • 1 garlic clove, chopped
  • 2 tbsp. tamari sauce
  • 1 tbsp. balsamic vinegar
  • Black pepper

Method:

  • Heat the oil in a medium frying pan.
  • Add the mushrooms, garlic, tamari, balsamic and a generous dose of black pepper and cook for approximately 5 minutes until the mushrooms are beginning to brown.
  • Reduce the heat, adding a splash of water and simmer for another 5 minutes until tender.
  • Serve straight away whilst still warm!

Well there you have it. My seasonal take on regular hummus that is quick, easy and delicious. If you’re planning a Halloween dinner party, why not start with pumpkin & cumin hummus and a variety of veggie crudités? Or if you’re meal prepping for the week ahead, why not add a dollop of homemade hummus on top of your leftovers? You can thank yourself later if you do! As usual, I love seeing how you get on with my recipes, so feel free to comment below or tag me on Instagram @mylifeisforliving. Any feedback, good or bad, is always appreciated!

Until next time,

Hannah x

#mylifeisforliving