Roasted Pumpkin Hummus with Crispy Lavash Chips
Creamy hummus made with roasted pumpkin, tahini, and smoked paprika. Crispy lavash chips add a festive crunch, perfect for a special spread.
- Time
- 35 min
- Serving
- 420 kcal
- Ingredients
- ≈ $1.06
- Protein
- 14 g
Ingredients
- 1 Canned chickpeaspack 400 g ≈ $1.20 90 g
- 2 Pumpkinpack 1 kg ≈ $2.80 120 g
- 3 TahiniNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 15 g
- 4 Garlic≈ $10.00 per kg 3 g
- 5 Lemon≈ $4.70 per kg 15 g
- 6 Olive oil 7 ml
- 7 Paprika 2 g
- 8 Thin lavash flatbreadpack 250 g ≈ $2.50 35 g
- 9 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut pumpkin2 into cubes, drizzle with 3 g oil, sprinkle with a pinch of salt, and roast at 400°F (200°C) for 20 minutes until tender.
Cut lavash into triangles, arrange on a baking sheet, and toast 5–7 minutes until crisp.
Blend chickpeas, pumpkin2, tahini, garlic4, lemon5 juice, smoked paprika, salt, and remaining oil until smooth.
Serve hummus in a bowl with warm lavash chips.
Tips
- Why it works
- Bake the pumpkin until soft so it blends well with the chickpeas and doesn't stay coarse in the hummus. If underbaked, the pieces will show even after blending.
- Substitutions
- Replace the tahini with 15 g of low-fat sour cream. The hummus will be less thick. Instead of lavash, use thin slices of baguette, dried for 10 minutes in the oven.
- Common mistakes
- If the hummus is bitter, you over-fried the garlic or added too much lemon juice. Check the color: the garlic should be light golden, not brown.
- Storing and reheating
- Keep in a closed jar in the fridge for 3 days. Reheat in the microwave for 30 seconds, stirring every 10 seconds. Eat the lavash chips within 1 day.
- Serve with
- Serve with cold chicken broth or a light cucumber and parsley salad on a festive table when you want bright accents.
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