Halloween Pumpkin Hummus with Pomegranate and Pumpkin Seeds

An orange pumpkin hummus with chickpeas, tahini and lemon, drizzled with olive oil, topped with pumpkin seeds and pomegranate seeds like little Halloween treasures. Serve with vegetable sticks and crispy bread for a sociable mezze spread.

By yumbelo · 2 servings · 45 minutes

Ingredients

• 400 g Hokkaido pumpkin
• 1 can canned chickpeas, drained
• 2 tbsp tahini (sesame paste)
• 1 pc lemon, juice
• 1 pc garlic clove
• 1 tsp ground cumin
• 1 tsp sweet paprika powder
• 3 tbsp olive oil
• 30 ml water
• 2 tbsp pumpkin seeds
• 2 tbsp pomegranate seeds
• salt
• black pepper, freshly ground

Method

1. Preheat the oven to 200 °C conventional heat. Wash the Hokkaido pumpkin, halve it, remove the seeds and cut into wedges or cubes, leaving the skin on.
2. Toss the pumpkin pieces on a baking tray with 1 tbsp olive oil, salt and pepper, and roast for 25 to 30 minutes until soft and lightly colored at the edges.
3. Toast the pumpkin seeds in a dry pan over medium heat for 2 to 3 minutes until fragrant, then set aside.
4. Drain the chickpeas and rinse briefly. Peel the garlic and chop it roughly.
5. Place the still warm pumpkin pieces with the chickpeas, garlic, tahini, lemon juice, cumin, paprika powder, 2 tbsp olive oil and water into a tall beaker and blend with an immersion blender until creamy. Add more water if needed and season with salt and pepper.
6. Spread the hummus on a flat plate, make a well in the middle, sprinkle with the toasted pumpkin seeds and pomegranate seeds, and drizzle with the remaining olive oil.