A healthy recipe for pumpkin hummus, with an option to prepare without tahini
In my recent trip to Jordan, no meal was complete without Hummus. A derivative of Levantine cuisine, hummus is present throughout the Middle East in various forms. Hummus occupies place of pride in any mezze platter. I’m quite convinced that at the end of my 6 day trip to Jordan, I had a fair bit of hummus coursing through my veins. Made from cooked chickpeas, it is 100% vegetarian and mostly even vegan and gluten free, thereby a friend of anyone on a restrictive diet.
Rich with the taste of tahini, the tanginess from lemons and the flavour of garlic, hummus in Jordan was a silky smooth paste served with piles of fresh-out-of-the-oven Khobz bread. Of course, I had to do my own twist on the hummus and since I had piles of pumpkins waiting for me from my kitchen garden, I put them to good use.
If you prepare pumpkin hummus, you’ll realise it is delicious and a little different from the regular one. If your kids love hummus, which most kids do, it’s a sneaky way to include some more veggies in their diet. So, WIN WIN!
If you don’t have pumpkin or couldn’t be bothered to sneak in a veggie into the hummus, then by all means avoid it, and reduce the salt by a pinch. It will taste every bit as amazing!