Half a buttercup pumpkin, cut into 1 inch cubes (skin left intact)
1 Tbsp tahini
2 cloves garlic, crushed
1 Tbsp oil
Juice of 1 lemon
1 tsp salt
1 tsp curry powder
1 tsp smoked paprika
Water (if needed)
About this Recipe
It’s paramount that the “not” in ‘(Not) Hummus’ is not taken lightly. Made without chickpeas, this recipe is lacking the (arguably) key ingredient in a traditional hummus. Whether you stick to my ingredient list or think,”Bugger it, I’m adding those damn chickpeas, Latham,” you will be eating a food that I consume so much of I should probably be as orange as an Oompa Loompa.
Note: This recipe changes every time I make it, so feel free to run wild and add whatever you wish or change the quantities listed below.
- Preheat the oven to 225°C (425°F).
- While the oven is heating up, toss the cubed pumpkin in oil and salt.
- Place the seasoned pumpkin onto an oven tray, and bake for 30-40 minutes.
Note: I often go longer than this to ensure that the pumpkin (and especially the skin) gets slightly burnt/crispy on the edges. This helps to create a more intense (not) hummus flavour.
- Once cooked, let the pumpkin cool to room temperature.
- Place it in a food processor, along with all of the other ingredients and blend until it reaches your desired consistency. (My favourite consistency is to keep it slightly chunky, so that I can pick out sneaky chunks of caramelized pumpkin skin). Alternatively, you can put all ingredients in a large bowl, and use a stick mixer to blend it up.
- Grab a washed carrot, dip that puppy into the (not) hummus, and enjoy!