Description
This Pumpkin Hummus recipe combines the creamy texture of traditional hummus with the smoky sweetness of roasted red peppers and warm spices, creating a flavorful and nutritious dip perfect for snacks or entertaining.
Ingredients
Scale
Main Ingredients
- 1 red pepper, halved and seeded
- 1 (15-ounce) can chickpeas, rinsed
- 1 small clove garlic, finely chopped
- 1/4 cup tahini
- 2 Tbsp. fresh lemon juice
- 1/2 tsp. smoked paprika
- 1/4 tsp. ground cumin
- Kosher salt and pepper, to taste
For Serving and Garnish
- Celery with leaves for decorating
- Additional celery sticks for serving
Instructions
- Broil the Red Pepper: Preheat the broiler and place the red pepper halves cut side down on a rimmed baking sheet. Broil for 4 to 5 minutes until the skin is charred. Transfer to a bowl, cover, and let cool until you can handle it comfortably. Peel off and discard the skins.
- Prepare the Hummus Mixture: Place the peeled red pepper, chickpeas, finely chopped garlic, tahini, fresh lemon juice, smoked paprika, ground cumin, and 1/4 teaspoon each of salt and pepper into a food processor. Puree the mixture until smooth and creamy.
- Serve and Garnish: Transfer the hummus to a serving bowl. Use a celery stick as a decorative stalk sticking out of the bowl, and garnish with celery leaves on top. Serve alongside additional celery sticks for dipping.
Notes
- For a smoother hummus, peel the chickpeas by rubbing them between your hands before blending.
- If you prefer a spicier kick, add a pinch of cayenne pepper or chili flakes to the puree.
- This hummus can be refrigerated in an airtight container for up to 4 days.
- Use fresh lemon juice for the best flavor impact.
- Broiling the pepper adds a smoky depth to the hummus but can be substituted with roasting if a broiler is not available.
Nutrition
- Serving Size: 1/4 cup
- Calories: 110
- Sugar: 1.5g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
