Chickpea Pumpkin Hummus

     I ate with my friend, today. We went to her favorite restaurant – the Falafel Org; which is new in Vilca these last couple months. She had the eggplant medley, and I had the Chickpea – Pumpkin Hummus with vegetables. It was so good that I had to come home and make it myself, using all the local ingredients which grow so cheaply here. I was so lucky, because Jose came in while they were cooking. We were counting out money for the roof of my house, the tiles and all that and I lost track of the time. And the garbanzo beans came so close to burning. Whew! Luckily I caught them just in time.

Recipe of the Day – Chickpea Pumpkin Hummus


1 medium pumpkin or yellow squash, peeled.

1/2 lb. cooked garbanzos/chickpeas
3/4 c. tahini
4 garlic cloves
(1/8- 1/4 c. olive oil) – optional
2 tsp. salt
1/2 c. lemon or lime juice
1/4 tsp. cayenne
1 tsp. paprika
1 tsp. cumin
1/8 tsp. turmeric


Blend the cooked chickpeas.  Process tahini with squash, oil and garlic. Add other ingredients. Eat with your raw bread or vegetables, OMG!
For Cheesy Hummus – Add 1/4 c. nutritional yeast (NR) and 1/4 c. rice wine vinegar

Word of the Day – restaurante  – restaurant

Tip of the Day – Don’t use the word “cafe” for restaurant. Because “cafe” means “coffee!”

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