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.

Instructions

• 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!