Roasted pumpkin and garlic hummus
Roasted pumpkin and garlic hummus. A fall twist on the original recipe; oven roasted pumpkin and garlic with added warming spices for extra flavor. Dip in your pita bread!
Equipment
- Submergible blender or high speed food processor
Ingredients
- 1 can chickpeas
- 1¼ cup pumpkin (or sub butternut squash) (approx. 275 gr of cubed pumpkin; you need 1 cup/250 gr of roasted pumpkin puree)
- 1 head garlic
- ½ cup tahini (organic and high quality preferably)
- 1½ tbsp extra virgin olive oil
- 1 tsp ground coriander
- 1½ tsp ground cumin
- ¼-½ tsp pumpkin spice (trust me!)
- a pinch sea salt and black pepper
- 2 tbsp freshly squeezed lemon juice
- ¼-½ cup ice water
Garnishing (all optional)
- ½ tsp cumin seeds (toasted) and/or
- a handful crispy baked chickpeas* (see Notes below for recipe*) and/or
- a swirl extra virgin olive oil and/or
- ½ tsp smoked paprika and/or
- a handful freshly chopped herbs (like oregano and thyme)
Instructions
- Preheat the oven to 380F/190C.
- Place the cubed pumpkin on a baking tray and add the garlic to the baking tray as well (no need to skin the garlic, just cut off the top of the head of garlic so the cloves are exposed). Drizzle with a little (olive) oil, salt and pepper.
- Roast for 20-25 minutes on a medium heat until tender. Let it cool off a bit.
- Peel the garlic and take out all the cloves (they will be mushy). Add all the ingredients except for the water to your food processor (or to a mixing bowl and use a submergible blender) and blitz until a puree forms. No slowly pour in the ice cold water. Stop when you have reached the right consistency.
- Garnish to your liking. Your roasted pumpkin and garlic hummus is ready! Serve with pita bread**/ flat bread*** and/or veggie sticks.
Notes
*crispy baked chickpeas
**pita bread
***flat bread/naan bread
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.