Making your hummus from scratch is a much cheaper and healthier option than buy the store bought stuff. Recently I was trying to buy some hummus from Woolworths and couldn't find any variety without preservatives in them. A few even had eggs in the ingredients list. Eggs?!? Pull out your slow cooker and make this pumpkin hummus. The babes will love it and you'll be adding it to salads and main meals too. It takes just 6 hours in the Philips All-In-One, slow cooker or 35 minutes using the pressure cooker.
2 cups dried chickpeas
2 cups peeled pumpkin, diced
1 tsp dried cumin seeds
1 tsp dried coriander seeds
½ cup tahini
1 lemon, juiced
5 garlic cloves, crushed
3 tbsp extra virgin olive oil
Place the chickpeas in the all-in-one cooker and cover with 8 cups of water. On a 30cm piece of baking paper, sprinkle the cumin seeds and coriander seeds. Top with the diced pumpkin and a small splash of olive oil. Fold until it forms a secure parcel. Place on top of the chickpeas and cook for 35 mins using the pressure cooker function or 6 hours on low using the slow cooker setting.
Remove the pumpkin parcel and set aside. Drain the chickpeas and wash well so that all the ‘foam’ is removed.
Place ¾ of the pumpkin, chickpeas and remaining ingredients in the food processor and blitz until a thick paste is formed. Taste and add a little more lemon juice, and season if needed. Finish by stirring through the remaining pumpkin to add texture to the hummus.
Serve with crackers and vegetable sticks or spread it on your favourite sandwich as an alternative to butter.
Chickpeas are packed with protein, fibre and calcium, making them a brilliant choice for vegetarians, babes and the whole family. Often, I’ll add different ingredients to flavor and colour the hummus and allow the babes to enjoy it as ‘sauce’. Freeze any leftovers in ice cube trays so you have it on hand for whenever you need just a little.