Day 23: dukkah spiced pumpkin hummus
Pumpkin hummus seasoned with homemade Egyptian Dukkah.
  • 1-14.5 ounce can of chickpeas, drained and rinsed
  • 1 cup pumpkin puree
  • 1 clove garlic
  • 1 tablespoon dukkah
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon tahini
  • 1 tablespoon freshly squeezed lemon juice
  • salt and pepper to taste
  • ¼ cup pomegranate seeds
  • 1 teaspoon dukkah
  • baked pita chips:
  • 2 pitas, cut into wedges
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon dukkah
  1. For the hummus: Place all the ingredients in a food processor or high speed blender and puree until smooth. Season with salt and pepper.
  2. To serve, sprinkle the pomegranate seeds and dukkah over the top and serve with the pita chips.
  3. For the chips:
  4. Pre-heat the oven to 375 degrees. Line a baking sheet with parchment paper and lay out the pita wedges in a single layer and brush each side with olive oil. Sprinkle the dukkah over the top. Bake for 7 to 10 minutes until the chips are crisp and golden brown. Serve with the hummus.
Recipe by Scaling Back at