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Continue ShoppingBY CLAUDIA’S MESA
The combination of black kabuli chickpeas, pumpkin, cacao and smoked paprika makes this hummus a favorite at the table. Use it as a dipper, spread on sandwiches, or as a Meze item along with roasted garlic, roasted eggplant, olives and pita bread. We love our eggplant chips and they are as easy to make as they come.
Prep time: 30 minutes
Cook time: 1.5 hours
Serves: 16-20
2 cups of dried black kabuli, soaked overnight
Water
1 tablespoon of Kosher salt
1 15-oz. can organic pumpkin puree
1 tablespoon olive oil
2 tablespoons tahini
3 large cloves garlic
¾ teaspoon of salt, or to taste
1 teaspoon organic cacao
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon cayenne
1 large eggplant, sliced very thin