By Chef Mark McEwan
Popularized throughout the Middle East, hummus has become a familiar favourite worldwide; this recipe taps into the cold cellar to bring a sweet touch of pumpkin.
Place pumpkin cubes in large saucepan and cover with water. Bring to gentle boil and continue to boil until soft (about 40 minutes). Drain well and run through food mill. Return pumpkin to saucepan and cook over medium-high heat until liquid is nearly evaporated (about 25 minutes).
Drain and rinse canned chickpeas. Transfer chickpeas and pumpkin to food processor and process until smooth (add olive oil in small increments if needed). Transfer to medium-size bowl.
Stir tahini into pumpkin-chickpea mixture, followed by garlic, lemon juice, parsley, and cumin. Season with salt and pepper. Top with toasted pumpkin seeds. Serve with Arabic flatbreads.
Source: Pumpkin Chickpea Hummus – Alive
Image Credit: Pumpkin Chickpea Hummus
from NUTRITIONCLUB http://nutritionclub.ca/pumpkin-chickpea-hummus/
from Nutrition Club Canada https://nutritionclubca.wordpress.com/2015/10/29/pumpkin-chickpea-hummus/
via WordPress https://jonathanwilhoite.wordpress.com/2015/10/29/pumpkin-chickpea-hummus/
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