Roasted Pumpkin and Garlic Hummus

If you’re looking for a twist to the normal hummus taste then you’ll want to try this roasted pumpkin and garlic hummus. It’s a bit sweeter than traditional hummus but perfect if you enjoy sweet and sour food.

Roasted Pumpkin and Garlic Hummus

The key to this recipe is the roasting part. Typically you’d add raw garlic, chickpeas, and dash of oil and give it a whirl in the food processor. However, if you’ve ever added too much garlic, then you’ll remember that spicy taste and all-day garlic breath.

Roasting the garlic will take some of the kick out while providing a rustic, yet still flavorful, taste. In this recipe, you’ll conveniently roast the pumpkin and the garlic together. Speaking of which, if you choose to go the pumpkin roast route, make sure you use a slice (or two) of pumpkin.

Of course, if you don’t have a pumpkin handy you can certainly use canned. The only slight difference is roasted pumpkin may have a bit more moisture.

Ingredients

The highlights of roasted pumpkin and garlic hummus is of course – pumpkin and chickpeas. If you use cooked chickpeas, you’ll need three cups; however, if tossing them in straight from the can, you’ll only need two of those.

In addition to these, you’ll need a half head of garlic. New to roasting a head of garlic? Follow these simple steps:

• Keep the skin on the garlic.
• Cut along the “equator” of the garlic head.
• Drizzle with oil.
• Wrap in foil and roast.

The added flavors come from lemon juice, salt, olive oil and tahini paste. Tahini is an eastern condiment made from toasted sesame seeds. Beyond its use in hummus, you’ll find tahini in dishes like halvah, salad dressing, or even brownies.

How to Make Roasted Pumpkin and Garlic Hummus

Prepare the Pumpkin & Garlic

Before getting started, go ahead and preheat your oven to 400 degrees. Then, cut your garlic head, drizzle it with olive oil, and prepare the pumpkin slice(s) you plan to roast. Cover the garlic head in foil and cover the baking dish with parchment paper. Roast both of these together for about 20 minutes or until fork-tender.

Process the Chickpeas

Put your chickpeas in the food processor and pulse until they are broken up. Once the garlic and pumpkin have finished, add them and all other ingredients to the ground chickpeas. Take note of the thickness and add water if it becomes too thick.

Garnish and Serve

Once the hummus has reached your desired consistency, add salt and pepper to taste. When serving it, consider a topping of roasted pumpkin seeds, smoked paprika, ground cumin, fresh parsley, and a drizzle of olive oil.

What to Serve with Roasted Pumpkin and Garlic Hummus

This appetizer pairs perfectly with warm naan, crackers, sliced bell peppers, sliced apples, and pita bread. For a cute presentation (when entertaining family or friends), put the bowl of hummus in the middle of a platter and surround it with a pairing of your choice from the suggestions above.

Storing Homemade Hummus

Making your hummus at home means it won’t have all those extra preservatives in it, but that’s not necessarily a bad thing. Your roasted pumpkin and garlic hummus can last for up to a week when stored properly.

Although glass containers work the best, you can use plastic as well. The key is to make sure your container of choice provides an air tight sealing. Keep your hummus from drying out by drizzling a thin layer of olive oil over the top before placing it in the fridge.

When taking it out, allow it do cool down to room temperature. This will give you the best texture and flavor.

Enjoy!

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