Spicy Pumpkin Hummus with Chili Oil
Spicy Pumpkin Hummus with Chili Oil is an Autumn twist on a classic Mediterranean hummus recipe with fresh pumpkin and the heat of chili oil.
Servings 16 ounces
Equipment
- Medium saucepan with lid
- Food processor or blender
Ingredients
- 1 1/2 cups Red lentils, dry or Navy Beans cooked
- 2 cups Water
- 1 1/2 tsp Salt
- 1 cup Pumpkin puree
- 2 tbsp Lemon juice
- 1/2 tsp Smoked Paprika
- 1/2 tsp Cumin
- 1/2 tsp Chili oil more for drizzle
- 3 Roasted garlic cloves
- 2 tbsp Tahini
Instructions
- In a medium pot with a lid, bring water to a boil, add lentils and 1/2 teaspoon salt, lower, cover and cook for 10 minutes or until soft. Cool.If using canned navy beans, simply warm in a saucepan with a pinch of salt and continue from here.
- In the same pot add the remaining ingredients, and warm, while stirring, just enough to blend the pumpkin and tahini into the other ingredients.With an immersion blender, puree until creamy.
- With an immersion blender, puree until creamy, or place all the ingredients in a food processor or blender and puree until creamy.
- Transfer to a low open bowl. Drizzle more chili oil across the top and serve.