Often enough we stand in front of the fridge and do not know what we want to eat. Often we are in a hurry or so hungry that there is not much time left. Therefore it is perfect to have small snacks already prepared in the fridge. Sometimes healthy food is just a question of planning. That’s why I’m a fan of dips. Dips together with vegetables or crackers are a healthy alternative to many other snacks. Especially hummus is one of my favorite dips. Today I share the not so classic variant with you. Curry Pumpkin Hummus is simply made. The roasted pumpkin with its sweetness balances the light spiciness of the curry wonderfully. At the end you have a delicious dip.
Don’t worry, the Curry Pumpkin Hummus is quick to prepare. Of course you can take the trouble to make your own curry mix, but I don’t take the trouble. Many spice shops and supermarkets now offer high quality curry. You can choose between spicier and less spicy varieties. If you love it spicier, could also add a little more chili. Curry not only tastes good, it’s very healthy.
What is Curry?
Curry comes originally from Indian cuisine. During the colonial period, especially the English, made it famous in the world. The word curry is also an English invention. In India vegetable stews and dishes with sauce and rice are called “kaari” or “kaare”. This word gave rise to the word curry in English.
In India, many households mix their “curry” spice themselves. The main spices in curry are:
- Turmeric, which is responsible for the intense yellow colour of the curry.
- Buckhorn clover
- And many others …
Many curry mixtures contain up to 36 different spices. The spices are matched to each other to create a harmonious whole. Depending on taste, a curry can be mild or spicier.
Which positive aspects are attributed to curry?
Spices do not only support the taste of a dish. Many spices, such as turmeric, have positive effects on your health. Here are some that are attributed to curry:
- Support for digestion
- Positive effect on cholesterol levels
- Anti-inflammatory – especially due to turmeric in combination with ginger and pepper
- Compensating at high temperatures
Curry Pumpkin Hummus offers a wonderful opportunity to combine delicious food with the health-promoting effects of curry.
Perfect as a snack, small starter or companion to bowls.
What can you do with the Curry Pumpkin Hummus?
On the one hand you can eat Curry Pumpkin Hummus wonderfully with vegetable sticks or crackers. On the other hand it can be a companion to rice, fish or bowls. I like to buy vegetables, process some of them into sticks right after the purchase. These sticks can be stored in empty jars. Here they last 3-4 days in the fridge. Further I also fill the hummus in small portions. Neverthelesse, you can even freeze these portions. In the morning or the evening before simply take it out of the freezer and in the evening you have a great snack while doing some Netflix.
In Addition, I often eat the Curry Pumpkin Hummus instead of sauce with chicken and rice. But I am sure you will have many applications. What I like about this dish is, that it tastes good and is healthy. The chickpeas give you healthy fibre and protein. At the same time the pumpkin provides vitamins, for example Provitamin A. Additional minerals are contained in the pumpkin, such as iron, potassium, calcium and many others. Due to the roasted pumpkin, hummus hardly needs any fat to become creamy later on.
For all pumpkin lovers there are some delicious recipes. Try the Pumpkin Buckwheat Porridge, the Beluga Lentils with Pumpkin Goat Cream Cheese Mousse or the Pumpkin Potato Fritters.
Curry Pumpkin HummusPrint This
What ingredients do you need for the curry pumpkin hummus?
- 1 can of chickpeas
- 2 cups Hokkaido pumpkin
- 1 large clove of garlic
- 2 tbsp Tahini
- 2 tsp curry mixture
- 1/2 tsp sea salt
- 1 tbsp olive oil
- Chili – according to taste
How is the Curry Pumpkin Hummus prepared?
- First prepare the pumpkin puree. Preheat oven to 320 degrees Fahrenheit. Peel the pumpkin (only if you don’t have a very good mixer. The skin is edible.), quarter and remove the seeds.
- Place the pumpkin in an ovenproof bowl or on a baking tray with baking paper.
- Bake the pumpkin in the oven for about 30 minutes until soft. Theoretically you can also cook the pumpkin. But the taste gets more intense in the oven. You can freeze the remaining pumpkin mousse or use it for other recipes, see above.
- Put the chickpeas with the garlic, the tahini, the pumpkin puree, curry, salt and olive oil into a blender or food processor and blend until smooth.
- Season to taste and season to taste with more curry powder and/or chilli.
- To serve, sprinkle with sesame seeds, pomegranate seeds or parsley.