
If you have some leftover cooked Pumpkin (roasted OR steamed), puree it, and mix it with Hummus. I used store-bought Hummus. Pureed Pumpkin adds the lovely sweetness to Hummus. But the more important addition is Pomegranate Molasses, which I have been struggling to use up. The sweet and sour Pomegranate Molasses transforms the ordinary Hummus into an amazing dip.
Makes
4 Servings
Ingredients
200g Hummus
80 to 100g Cooked Pumpkin *I used Roasted Pumpkin, puréed
1 pinch Salt *optional
1 to 2 teaspoons Pomegranate Molasses
1 to 2 teaspoons Olive Oil
Toasted Pumpkin Seeds *see ‘Method 3’
Method
- Combine Hummus and pureed cooked Pumpkin. Add Salt if required.
- Drizzle with some Pomegranate Molasses and Olive Oil, add some Toasted Pumpkin Seeds, and enjoy with cracker biscuits, flatbread, vegetable sticks, etc.
- Toasted Pumpkin Seeds: I pan-fried Pumpkin Seeds (Pepitas) with a small amount of Olive Oil and add some fine Salt.
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