Name: Pumpkin hummus
Prep time: 5 min
Total time: 5 min
Yield: 600
Cuisine: Middle Eastern
Ingredients: 125 ml aquafaba (the water left over from cooking chickpeas); juice of 1 lemon; 250 g pumpkin purée; 2-3 cloves of garlic; 45 ml tahini; 1 tsp salt; 1 tsp ground cumin; 1 tsp smoked paprika powder; 250 g cooked chickpeas

Pumpkin hummus is a great autumn version of the much-loved chickpea spread. You can make it in just a few minutes, as you simply add all the ingredients to a blender and blend into a smooth spread. This recipe differs from traditional hummus because it is made completely without oil. Instead, we use aquafaba, which creates a fluffier texture. In my recipes I always stress that you should taste everything as you cook and adjust it to your own taste - this will be your pumpkin hummus, so add as many spices as you like!

And where do I get pumpkin purée? I make it at home! CLICK for the recipe

Looking for autumn recipes? Click HERE!