You know, I was actually a little bit of a latecomer to hommus. And even after I tried it, I enjoyed it enough to eat occasionally, but would rarely buy it… the supermarket sort just wasn’t very good.
Then I made one at home, and the birds sung and the angels cried. It was so smooth and lemony and garlicky and delicious and I went through a phase of making it about 74 times a week.
Every now and then I try to mix it up a little with a new flavour – and for some reason roast pumpkin popped into my mind. I am SO glad it did, because the combination is sublime. Roast pumpkin would have to be up there in my top favourite foods of all time, so with the benefit of hindsight, it’s a no-brainer. I’m just really excited to see what I come up with next!
I served this with some homemade foccaccia (recipe to come), but surprisingly, it was REALLY good with Jatz crackers. I never buy them but they were leftover from a party, part of a bunch of different things that people brought, and I thought I’d give them a go. Oily, salty, guilty pleasure!
1 cup roasted pumpkin
1 can chickpeas, rinsed
2 tbsp organic tahini
1 garlic clove, peeled and chopped
juice of half a lemon, and a teaspoon or so of zest
1/4 cup olive oil
salt and pepper to taste
1. Place all in a food processor and blend. You may need to add some water to help loosen the mix, I always seem to.
2. Check for seasoning. I find that this takes a fair bit of salt, so adjust to your liking.