One of my favourite homemade dips is hummus. Or houmous, or is it hoummus?! Whichever the correct spelling, it’s so easy to make at home and tastes a lot better than store bought (at least, I think so!) I decided to give my usual recipe a seasonal twist using canned pumpkin.
You should be able to buy one of the ingredients – tahini, a sesame seed paste in most supermarkets these days. If not, try a health food store. It has a layer of oil at the top of the jar, and it’s best to give it a stir before using it. I used canned pumpkin, again, something that can be bought it supermarkets these days (check out the American section if yours has one). If you can’t find it, you could steam some pumpkin and then purée it in a blender.
Serves 10-12 as a dip
- 4 tbsps tahini
- 8 tbsps water
- 400g can chickpeas, drained
- juice of 1 lemon
- 300g canned pumpkin
- 2 tsps garlic salt
- 1 tsps cinnamon
- chilli powder to garnish (optional)
- Put the tahini and water into a blender and whizz together. You want the mixture to turn pale and the consistency of single cream.
- Add the chickpeas and lemon juice and whizz until quite smooth – it’s nice to leave a little texture though.
- Place the tahini and chickpea mixture into a bowl and stir in the pumpkin until well combined.
- Season with the garlic salt and cinnamon (to your taste; you may find it needs more or less, as well as extra lemon juice)
- Serve in a bowl with a sprinkling of chilli powder (optional)
As well as sharing my ideas each day for my favourite time of the year, I’m also holding a #CraftyOctober Link Party for bloggers to share their Halloween posts. If you’re a blogger, then do check out the party – I can’t wait to see your posts!