Roasted Pumpkin Hummus, a quick savory and healthy fall treat for gamedays, tailgating, or autumn entertaining.
1–1/2 cups pure pumpkin puree
15 ounce can chickpeas, drained and rinsed
3 cloves garlic, (roasted – see instructions, or minced)
juice of 1 lemon
2 tablespoons olive oil
1 tablespoon maple syrup or honey
Salt and pepper to taste
Seeds (pumpkin, sesame, etc.)
There are two ways to make this Roasted Pumpkin Hummus. The first takes a bit longer, but the pumpkin flavor is intense and incredibly delicious.
The second way, maybe 5 minutes.
It’s all about the pumpkin. Whether you roast a small sugar pie pumpkin, or used canned pumpkin puree. To be honest, both ways are so, so good.
Roasting the Pumpkin: Preheat the oven to 350 degrees and line a baking sheet with parchment. Slice off the top of the pumpkin, scoop and discard the seeds and pulp; slice into wedges. Lay the wedges on the prepared baking sheet, drizzle with olive oil and season generously with salt and pepper. Roast for 45 minutes or until tender. Let cool; remove the flesh and puree.
Roasting the Garlic: In a small saucepan over low heat, warm 1 to 2 tablespoons of olive oil. Add 3 peeled cloves of garlic and simmer for 15 minutes. This will intensify the garlic flavor and infuse the olive oil as well. An incredibly easy trick to bump up the garlic flavor in sauces, pasta, pizza’s… and pumpkin hummus too!
Hummus: Puree all the ingredients in a food processor or blender until smooth. Add oil as needed.
Serve with: naan, apple slices, crackers, carrots, wheat toast, roasted vegetables, pita bread,
Keywords: hummus, pumpkin hummus