Pumpkin and chickpea dip with fresh chilli

Chickpea dip lovers unite!

Published originally on my blog on 8 March 2017

I have tried numerous kinds of chickpea dips over the years, adding different vegetables (like beetroot), spices and aromatics to the classic hummus, and it never disappoints.

Lately, I’ve been experimenting with even more combinations with great results and of course I plan to share those versions of chickpea dips with you here.

This kind of dip is so versatile and so easy to whip up, literally, and it pairs beautifully with just about anything; seafood, meats, cooked and raw vegetables, or just straight up with a good loaf of crusty bread, toasted or not, with homemade pita, especially the Greek kind, with barley rusks or even with plain crackers.

This time, I decided to add fresh pumpkin to my chickpea dip and some fresh, fiery, red chilli pepper to spice it up, as well as some ground cumin and cinnamon to make it more aromatic.

I paired it with sumac-roasted pumpkin seeds that I sprinkled on top for extra crunch and fresh pomegranate seeds for color, tangy sweetness and freshness. It’s very creamy, utterly delicious and I hope you enjoy it too.

Pumpkin and chickpea dip with fresh chilli

It’s the best mezes to serve at a dinner or lunch, the perfect office snack paired with crunchy vegetables for dipping (cucumber, pepper, carrots) and if you are fasting during this period of Lent, it’s also Lenten-appropriate.

If you are daring, you can add some fresh Thai chilli that is way hotter than the regular red chilli pepper I used, just be mindful of how you handle it.

I used the classic, orange-colored pumpkin but you can also use butternut squash or kabocha squash.