Take a culinary adventure this fall with Babita Shrestha’s new book Garden Exotica: International Plant-Based Fusion Cuisine, published by Indiana University Press, and have a go at creating wholesome, home-cooked meals that will transport you to exotic destinations – all without leaving your kitchen!
To get you started, we’re dipping into the harvest season and sharing this easy to whip-up pumpkin hummus recipe. Creamy, flavourful, and incredibly satisfying, this must-try recipe is a taste of fall in every bite!
INGREDIENTS
2 cups pumpkin, washed and peeled
4 tablespoons olive oil
1 cup chickpeas, boiled
3 tablespoons tahini
3 tablespoons fresh lemon juice
2 cloves garlic
7 tablespoons water
½ teaspoon sea salt
¼ black pepper, coarse
½ teaspoon cumin powder
¼ teaspoon red chili powder
Sumac powder for garnish
METHOD
Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Marinate the Pumpkin: Remove the outer skin and the seeds/strings from the inside. Then cut the pumpkin into 2-inch-thick slices. In a bowl, toss the pumpkin slices with 1 teaspoon of olive oil, salt, black pepper, cumin powder, and red chili powder. Let the pumpkin marinate for 15 minutes while the oven preheats.
Roast the Pumpkin: Spread the marinated pumpkin slices in a single layer on the prepared baking sheet. Roast in oven for 40 minutes or until the pumpkin is tender and easily pierced with a fork.
Cool the Pumpkin: Remove the roasted pumpkin from the oven and let it cool completely.
Blend the Hummus: In a blender or food processor, combine the roasted pumpkin, chickpeas, tahini, lemon juice, garlic, and water. Blend until smooth and creamy, scraping down the sides as needed. This may take about 2 minutes.
Adjust Consistency: With the motor running, slowly drizzle in additional water, 1 tablespoon at a time, until the hummus reaches your desired consistency.
Serve and Enjoy: Transfer the hummus to a shallow dish or serving bowl. Drizzle with olive oil and sprinkle with sumac powder for a tangy touch and visual appeal.
We’d love to see your finished dishes, so share your photos with us on X, Instagram and Bluesky.
The highly anticipated follow-up to the acclaimed Plant-Based Himalaya, also published by Indiana University Press, Garden Exotica offers over 60 meticulously crafted plant-based recipes designed to nourish your body and soul.
Pre-order your copy now with 30% discount using coupon code UPBOCT25, valid until 30 November 2025.