### TranslatedIngredients: 1/2 Pumpkin puree,1 cup Kabuli Chana (White Chickpeas) - soaked overnight and pressure cooked,4 cloves Garlic,4 tablespoon Tahini,1/4 cup Extra Virgin Olive Oil,2 Lemons - juiced,Salt - to taste,1/2 teaspoon Cumin powder (Jeera),Red Chilli flakes - (adjust to taste) ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Middle Eastern ### Course: High Protein Vegetarian ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Pumpkin Hummus Recipe, we will first have to get the chickpea cooked to perfection. For this, soak the chickpeas for at least 6 to 8 hours and cook them until very soft. You can use the pressure cooker method for cooking the chickpeas. Click to watch the video of how to cook chickpea in the pressure cooker.You will know the chickpea is cooked to perfection, when you press it between your fingers, it will mash easily. Once the chickpeas are cooked well, drain the excess water and keep the water and chickpeas aside. Make the pumpkin puree (Click to see how to make the homemade pumpkin puree recipe)Add the chickpeas and the remaining ingredients into a food processor and blend to make a smooth paste. The texture is a personal choice, you can choose to have it lightly coarse or make it extremely smooth. Add a little bit of the chickpea water if required to blend well. Once done, transfer the hummus to the serving bowl and garnish the Pumpkin Hummus with olive oil, a sprig of coriander or parsley and sprinkle some chili powder on top.Serve the Pumpkin Hummus with pita bread, crackers or veggie sticks or even as a spread for sandwiches and wraps.
