Frango’s Pumpkin Hummus


May 9, 2017

  • Prep: 5 mins
  • Cook: 10 mins
  • 5 mins

    10 mins

    15 mins

  • Yields: Serves 6


300 grams chickpeas, washed and drained

500 grams pumpkin, roasted

2 cloves garlic, salted and minced

a pinch of cumin

a pinch of cinnamon

a pinch of curry powder

1 tablespoon sesame oil

1 cup olive oil

2 teaspoons calamansi juice

Salt and pepper, to taste


Roast medium cubes of pumpkin tossed in olive oil, spices and salt and pepper in a turbo broiler or oven toaster at 400ºF for about 15 minutes until soft and dry but still holds shape.

Mince garlic with salt until moist and mashed.

Put everything in a food pro or blender until spreadable. Season with salt and pepper to taste

Cover and chill, serve cold or at room temperature.


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