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.
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.
Roasted Pumpkin Hummus
- Total Time: 45 min +
- Yield: 3 ½ cups 1x
- 1 Cup Pumpkin puree (or ⅛ pumpkin, roasted)
- ½ HEAD of Garlic
- 2 Cans Chickpeas (or 3 Cups cooked chickpeas)
- ¼ Cup Lemon Juice (approx 2 lemons )
- ½ teaspoon Salt
- 3 Tbsp. Olive oil
- ¼ Cup Tahini paste
- ⅓ Cup Water
slices of bread
cucumber, carrot, or red bell pepper sticks
roasted cauliflower florets
Preheat the oven to 400° F. Place a slice of pumpkin on a baking sheet with a silpat or parchment paper. Place the ½ head of garlic in aluminum foil and drizzle a little oil on top. Fold to close. Roast 20-25 minutes or until fork-tender and the garlic can easily be pierced with a fork. Squeeze the garlic out into the food processor.
Place the chickpeas in a food processor and begin to pulse until they are broken apart. Scrape down the sides and add the rest of the ingredients until smooth. If the hummus is too thick, you can add a little more oil or water until the desired consistency.
Season with salt and pepper.
When serving, garnish with some smoked paprika, ground cumin, fresh parsley, and pumpkin seeds and a fresh drizzle of oil on top.
Store leftovers it in an airtight container in the fridge for up to 5 days.
Alternate: Pumpkin puree may also be used in lieu of roasting the pumpkin. However, roasting the garlic is still recommended to tone down the pungent raw garlic taste.
- Prep Time: 10 min
- Cook Time: 30 min
I tried this recipe over Labor Day weekend. I wanted something “Fall” to serve at the BBQ we attended. I didn’t have a real pumpkin so I used canned. It was simply divine to say the least. It wasn’t too pumpkiny but it added such a nice warm flavor to the hummus. I think it surprised a lot of people. I served it with cinnamon tortilla chips. It was outstanding Debi. Next I’m going to try the bowtie pasta with pumpkin recipe you have. That looks delish too!