Serves 4
My name is Sam and I am addicted to hummus. I could easily be the founder of HLA (HummusLovers Anonymous.) I’ve always liked the stuff, but it was only when I lived on a kibbutz in Israel for a year in the nineties that I really began to love the stuff… And eat it at every meal. Yes, every meal. Even breakfast. My days on the kibbutz were some of the happiest of my life and not just because of the hummus, they were halcyon days, of fun and sun in a setting that was pretty much paradise. Those were the days!
Anyhoo, I remember seeing this on my friend and fellow thyroid thriver Sara’s Instagram page. I love pumpkin and I love hummus so this was the snack for me! I wish I had discovered it when I was on that pesky low iodine diet because if made with kosher salt and no added salt chickpeas, it’s low iodine too! I’ve since updated the recipe with a few tweaks to taste and a Thermomix conversion. Yay!
Adding the pumpkin gives the dip a pop of colour and a pop of flavour, it also brings a value added nutritional boost to the hummus party, because pumpkin contains fibre, potassium and vitamin C.
If you’re super organised, cook the pumpkin in advance and just chuck everything together when you’re ready. Conversely, if you’re pushed for time, you can boil, steam or even microwave the pumpkin, but roasting it gives it a delicious depth of flavour.
If you’re not a hummus purist, then feel free to stir through some chopped coriander or for some added heat, some chopped jalapenos just before serving. This recipe proves that once again, pumpkin is yum-kin!
Are you addicted to hummus too?
Ingredients
500g butternut pumpkin, chopped coarsely
1 clove garlic
1 tin chickpeas, reserve 1/4 cup of liquid (use no added salt if low iodine)
2 tablespoons tahini
3 tablespoons olive oil
1 tablespoon pepitas to garnish
Salt, to taste (use kosher salt if low iodine)
How to – Traditional
- Line a baking tray with baking paper and preheat the oven to 200C/180C fan-forced.
- Toss the pumpkin in 1 tablespoon of olive oil and lay on baking tray. Season with salt and pepper and if you fancy, a sprinkle of chilli flakes. Bake for about 20-30 minutes until golden and tender. Allow to cool.
- Blend or process pumpkin with garlic, chickpeas, reserved liquid, remaining 2 teaspoons olive oil, salt, pepper and tahini in a food processor until desired consistency is achieved.
- Sprinkle with pepitas and dive in!
How to – Thermomix
- Line a baking tray with baking paper and preheat the oven to 200C/180C fan-forced.
- Toss the pumpkin in 1 tablespoon of olive oil and lay on baking tray. Season with salt and pepper and if you fancy, a sprinkle of chilli flakes. Bake for about 20-30 minutes until golden and tender. Allow to cool.
- Place garlic clove in TM bowl and chop for 10 seconds on speed 8. Scrape down sides of bowl.
- Add pumpkin, chickpeas and tahini to TM bowl. Season well and mix for 20 seconds on speed 4. Scrape down sides and base of bowl.
- Add reserved liquid and 2 tablespoons of olive oil and mix for 20 seconds on speed 4. Scrape down sides and base of bowl.
- Mix for another 20 seconds on speed 4 or until the desired consistency is achieved.
- Sprinkle with pepitas and dive in!
