Name: Roasted Pumpkin Hummus
Prep time: 10 min
Cook time: 30 min
Total time: PT-475948H51M18S
Ingredients: 1 Cup Pumpkin puree (or ⅛ pumpkin, roasted); 1/2 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; crackers; slices of bread; cucumber, carrot, or red bell pepper sticks; roasted cauliflower florets

Ingredients

Scale

1 Cup Pumpkin puree (or ⅛ pumpkin, roasted)
1/2 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

Serve with:

crackers
slices of bread
cucumber, carrot, or red bell pepper sticks
roasted cauliflower florets

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Instructions

Preheat the oven to 400° F. Place a slice of pumpkin on a baking sheet with a silpat or parchment paper. Place the 1/2 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