Pumpkin Hummus with Pomegranate Molasses

Name: Pumpkin Hummus with Pomegranate Molasses
Total time: 600 s
Yield: 4 Servings
Cuisine: British
Ingredients: 200 g Hummus; 80-100 g Cooked Pumpkin *I used Roasted Pumpkin, puréed; 1 pinch Salt *optional; 1-2 teaspoons Pomegranate Molasses; 1-2 teaspoons Olive Oil; Toasted Pumpkin Seeds *see ‘Step 3’

Hiroko Liston @hirokoliston

Melbourne, Australia

If you have some leftover cooked Pumpkin (roasted OR steamed), puree it, and mix it with Hummus. I used store-bought Hummus. Pureed Pumpkin adds the lovely sweetness to Hummus. But the more important addition is Pomegranate Molasses, which I have been struggling to use up. The sweet and sour Pomegranate Molasses transforms the ordinary Hummus into an amazing dip.

Hiroko Liston @hirokoliston

Saved

Ingredients

10 minutes

4 Servings

200 gHummus
80-100 gCooked Pumpkin *I used Roasted Pumpkin, puréed
1 pinchSalt *optional
1-2 teaspoonsPomegranate Molasses
1-2 teaspoonsOlive Oil
Toasted Pumpkin Seeds *see ‘Step 3’

Saved

Steps

10 minutes

1

Combine Hummus and pureed cooked Pumpkin. Add Salt if required.
2

Drizzle with some Pomegranate Molasses and Olive Oil, add some Toasted Pumpkin Seeds, and enjoy with cracker biscuits, flatbread, vegetable sticks, etc.
3

*Toasted Pumpkin Seeds: I pan-fried Pumpkin Seeds (Pepitas) with a small amount of Olive Oil and add some fine Salt.