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1
Slice and core the hot pepper.
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2
Place it on a cookie sheet and high broil in your oven until the skins turn black.
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3
Put them in a plastic bag to steam for about 15 minutes.
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4
While the peppers are roasting, put the pumpkin in a food processor.
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5
Mix all of the dry spices and add it to the pumpkin; blend.
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6
My pumpkin mix was not that smooth at this point, so I started adding water by the tablespoon.
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7
I used about 1/2 cup all together.
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8
In a separate dish, mix the tahini with the lemon juice.
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9
It will start to curdle at first, then become smooth as you mix it.
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10
Add the remaining 1 tablespoon of water to this mixture to help it become smooth.
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11
Once the mix is smoothed out, add it to the pumpkin mixture and blend.
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12
Add the cilantro, garlic and pickled ginger to the mixture and blend.
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13
Your peppers should be about done.
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14
I tried to peel the skin off mine and it didnt work, so I chopped them, skin on, and added them to the pumpkin mixture, then blended.
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15
You will have to blend this quite a bit, stirring in between, to make sure you dont have any chunks of ginger or red pepper.
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16
Once the mixture is smoothed out, add the honey and blend.
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17
Last, add the olive oil and blend well.
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18
Put the finished hummus in a sealed container in the fridge overnight.
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19
The flavors will meld and it will be good to go the next day.
