15-minute pumpkin hummus with crispy bread chips
Creamy hummus with pumpkin and herbs, served with crispy baked
bread chips – an easy, healthy meal prepared in 15 minutes.
You don’t feel like having a warm meal today and don’t want to stand too long and stressed in the kitchen? Then I recommend you to try this super-fast pumpkin hummus with crispy bread chips and healthy vegetable sticks.
This recipe is perfect for a quick lunch or dinner with a small appetite or for a quick healthy snack that will give you strength for your next challenges in the everyday life. It also works perfect as a party snack or together with an aperitif.
The recipe contains all the nutrients for a perfectly balanced dish: bread and vegetables contain carbohydrates, hummus and chickpeas have a lot of plantbased protein, olive oil contains healthy unsaturated fatty acids and the vegetables give volume to the dish and many vitamins and minerals to your body.
Creamy hummus with pumpkin puree
The pumpkin hummus consists of a normal hummus recipe with the addition of pumpkin puree, which you can buy or simply make yourself (just boil some pumpkin in salt water soften and puree). I used lemon juice, salt, pepper and tabasco to season the hummus. Tahini gives the hummus it’s typical tangy and nutty flavour. Of course, everyone should season according to their own taste. You can top the hummus with crispy fried chickpeas, different herbs and extra virgin olive oil.
Bread chips baked in the oven
I made the bread chips from wholemeal box bread because I simply love the taste of this bread. In addition, it is quite suitable to be cut into thin slices. The type of bread is up to you, but I would recommend to use wholemeal bread, because it contains more fibre, which keeps you full for a long time. I used a slicing machine for cutting, but a sharp knife also works well. The bread chips are seasoned, spread with some olive oil and baked crispy in the oven.
Fresh vegetable sticks for dipping
For the vegetable sticks I simply washed raw vegetables, cleaned them and cut them into long sticks. You can take all kinds of vegetables that you have at home or in the garden and that can be eaten raw, such as cucumbers, carrots, peppers, tomatoes, pickles, mushrooms, kohlrabi or fennel.
If you try the recipe, I would be happy if you give me a feedback and if you have any questions, I am also available to answer them. If you want to share the recipe or your homemade dish on social media with your friends, I would be very grateful if you tag me (Instagram @flavour.dreams) and set the hashtag #flavourdreams.
15-minutes-pumpkin hummus with crispy bread chips and vegetable sticks
Ingredients
- 250 g chickpeas cooked
- 250 g pumpkin puree unsweetened (or fresh pumpkin boiled and pureed)
- 2 tbsp tahini
- 1 garlic clove
- juice of half a lemon
- 3 drops tabasco
- 2 tbsp salt
- ½ tbsp pepper
- ½ whole-grain box bread or 1 normal sized whole-grain bread
To garnish:
- olive oil extra virgin
- vegetables of the season raw edible, f.e. cucumber, carots, bell pepper,…
- different spices and herbs you like
Instructions
- If you have no pumkin puree at home, make it yourself: boil pumpkin pieces in salt water for about 15 minutes until soft. Throw away the water and puree the pumpkin pieces to a smooth paste.
- Preheat the oven to 180 degrees Celcius or 356 degrees Fahrenheit.
- Cut the bread into slices, as thin as possible (3-5 mm thick) and put them on a baking sheet. Spread some olive oil on the bread chips with a brush and sprinkle over some salt. Bake it for about 10-15 minutes until crispy.
- Put into a strong blender: cooked chickpeas (not all of them, lay aside circa 20 of them), pumpkin puree, garlic clove, lemon juice, 2 tbsp olive oil, 2 tsp salt, ½ tsp pepper, 2 tbsp tahini and some tabasco or hot chili powder. Blend all ingredients well until they form a smooth paste. Taste the hummus and if necessary, season it again.
- Wash the vegetables and cut them into sticks with a thickness of 1 cm x 1 cm and a lenght of 7-10 cm.
- If you want, you can fry some chickpeas in a pan for garnish. Take the chickpeas you layed aside and saute them in a sauce pan on high heat with some olive oil for 5 minutes until crispy.
- Top the pumpkin hummus with the crispy baked chickpeas, different herbs, spices and some olive oil and eat it together with the bread chips and the vegetable sticks. Enjoy your healthy meal!
More healthy and quick recipes:
Sign up to the newsletter to get weekly cooking tips and recipes:
Pin the recipe on Pinterest to save it for later:
https://www.pinterest.it/pin/697424692291888606/Check me out on Instagram:
