Pumpkin and Turmeric Hummus

A Dubai-based food stylist and recipe developer, Surabhi Sehgal has a passion to recreate classic recipes using healthy cooking methods and ingredients. She especially enjoys working with Indian superfoods and creating healthy and flavourful recipes around them. An artist who immaculately puts together her plates, she believes one eats with their eyes first. She gives us two of her delicious yet healthy recipes that are great substitutes for snacks that are packed with hundreds of calories!

Pumpkin and Turmeric Hummus

peeled and cubed pumpkin
chickpeas
tahina
garlic
turmeric
roasted bell pepper
pine nuts
parsley
salt
olive oil
warm water
3 cups
1 can
1 tsp
3 cloves
½ tsp
as required
as required
as required
to taste
3 tsp
as required

Instructions

1. Coat the pumpkin cubes with turmeric and one tsp of olive oil. Preheat the oven at 200°C. Spread the pumpkin cubes on a baking tray and bake in the oven for 25 to 30 minutes until soft and light brown in colour.

2. Let it cool and then add the roasted pumpkin, chickpeas, garlic, tahina, olive oil, lime juice, and salt in a blender and blend to a fine paste. Add warm water to this mixture while blending, if required.

3. Transfer it all into a bowl and let it chill for a couple of hours in the refrigerator. Top it with some finely chopped and roasted bell pepper, pine nuts, parsley, and a drizzle of olive oil. Serve it with crackers or vegetable sticks.

Roasted Red Pepper Hummus

red bell peppers
chickpeas
tahina
lemon juice
garlic
paprika
pine nuts
parsley
salt
olive oil
warm water
2
1 can
2 tsp
1tsp
3 cloves
2 tsp
as required
as required
to taste
3 tsp
as required

Instructions

1. Make large cubes of bell peppers and coat it with a tsp of olive oil. Place under the broiler for eight to ten minutes until the skin is charred. Let it cool and peel away the skin.

2. Add the roasted bell peppers, chickpeas, garlic, tahina, paprika, olive oil, lime juice, salt, and two tsp of warm water to a blender and blend it into a fine paste, adding more warm water if required.

3. Transfer all of it into a bowl and let it chill in the refrigerator for a couple of hours. Top with some finely chopped and roasted bell peppers, pine nuts, parsley, and a drizzle of olive oil and serve with crackers or vegetable sticks.