Harvest Pumpkin Hummus with Harissa

…and whole roast garlic.

 

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I looked up the origin of the word Harvest and apparently it derives from the old English word Haerfest meaning Autumn. The dutch word for Autumn is Herfst which is surprisingly similar. What a cute fact to know right..?

I decided to have Hummus for dinner.

A massive bowl of Hummus just for me and just the way I like, without having to take anyone’s preferences into consideration. I wanted it savoury with spices and depth of flavour, salty with a hint of sweetness. And since it was dinner I added a lot of delicious thing to go with it. So smooth and moreish. I almost couldn’t stop eating. No seriously, I had to force myself to put it away, or else…thank goodness it’s healthy.

The hardest part of this recipe is remembering to soak the chickpeas the night before.

Then the next morning throw them in the slow cooker with fresh cold water. Turn on to high and let it do its thing for 4 hours. Cool in the water then drain and use.

You are going to have too much chickpeas from this recipes. So just freeze them in a ziplock bag and use them for curries, stews and salads. They are great to have on hand and much better than store bought. Cooking them this way gives you the perfect chickpea, they stay  whole and round with a tiny bite on the outside and soft on the inside, not mushy like the canned ones.

Harissa is a middle eastern paste made of roast chili peppers and some spices and herbs. Available at most super markets and otherwise online, which is where I get most of my special ingredients.

 

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Vegan ✔

Vegetarian  ✔

Gluten free  ✔

Dairy free  ✔

Ref. sugar free  ✔

Egg free  ✔

 

Serves 6 – 8  as an appetizer


Ingredients;

 

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Method;

To roast garlic, preheat oven to 425° F / 220° C. Wrap in aluminum foil and roast for about 45 min to 1 hour until tender. Peel the cloves.

In the food processor, blend everything together until creamy starting with 1 tsp of the Harissa. Add more after you have tasted it. It’s very hot stuff.

Serve Hummus  with crackers, vegetables and pita.  Store in the fridge for up to 4-5 days in a sealed container.

Toppings:

Roast pumpkin Seeds,  for recipe see Spiced Pumpkin Soup with a twist…

tiny tomatoes

Olive oil

Herbs

sliced Jalapeño

crispy fried onions

 

Enjoy!

Myra XO

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

This post contains affiliate links.

 

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