Ok, so I’m on a bit of a pumpkin kick. And a grain/harvest/Buddha/nourish/whatever zeitgeisty thing you want to call it bowl kick. Again.
If you’ve been following me for any length of time, you’ll know I love a good bowl. I think I first got started down that track right about when this blog started, and I’ve never really looked back. Bowls FTW. Plates be damned.
This version can either go the Instagram route with an artful swirl of hummus to the side, or is also great all mushed together like a creamy pasta sauce. Either way you slice it: yum. I also love this hummus as a dip and swirled into my breakfast oatmeal.
Note: The addition of date molasses in this recipe was a point of contention in this household. I liked the sweetness and thought it brought good balance, but DH was not a fan.
gluten-free if you swap the orzo, vegetarian, vegan
Pumpkin Hummus Grain Bowl
1 cup orzo, rice, quinoa, barley – whatever grain you fancy – cooked in veggie stock
300g baby spinach
1 – 2 cups pumpkin, chopped
2 tsp. date molasses (optional)
Juice of 1 lemon
1 Tbsp. turmeric
1/4 cup olive oil
2 cloves garlic
1/4 cup parsley, chopped
1/4 cup smoked almonds, chopped
First, drizzle your pumpkin with 1 Tbsp. neutral oil, sprinkle liberally with cumin, salt and pepper and bake at 200C/375F for 20 – 30 minutes, flipping halfway through cooking.
prepare your grain, mixing the spinach in during the last 30 seconds or so. Drain and add to a large bowl.
Add the baked pumpkin to a food processor, along with the date molasses (if using), lemon juice, turmeric, olive oil, and garlic. Whiz to form a hummus. Taste for salt and add as needed.
To serve, either create a bowl topped with the chopped almonds and parsley or combine together
Serves 2 – 4 for dinner with some hummus leftover if you create individual bowls