Roasted Pumpkin Hummus
User Reviews
5
Roasted Pumpkin Hummus
Description
This Roasted Pumpkin Hummus uses diced fresh pumpkin and a garlic head roasted until edges blacken slightly, imparting a roasted, tender sweetness and mellow garlic flavor. Ground cumin adds warm earthiness. Combined with drained canned garbanzo beans, tahini, olive oil, maple syrup, lemon juice, and salt, the ingredients are blended until smooth and creamy. The maple syrup lightly sweetens the hummus with a natural note, balancing the pumpkin’s mild flavor without overpowering.
The finished hummus is garnished with olive oil, toasted pumpkin seeds, and a subtle cinnamon dusting, introducing mild spice and crunch. It pairs well with chips, crackers, or toasted pita for a unique twist on traditional hummus, bringing seasonal pumpkin flavor to the table. The texture can be adjusted with additional olive oil or reserved bean liquid for creaminess.
Ingredients
- 1 pound pumpkin peel removed, diced fresh
- 1 tablespoon extra virgin olive oil
- 1 teaspoon cumin ground
- 1 garlic the pointy end cut off by about 1/4 inch to expose the cloves, head
- 15 ounce garbanzo beans drained (reserve some liquid) and drained, canned
- 2-3 tablespoons tahini click link for recipe, it's super EASY and much CHEAPER!, homemade
- 1 tablespoon maple syrup note: artificial maple syrup will simply make the hummus sweeter without adding much maple flavor, pure, for just a touch of flavor
- 4 tablespoons extra virgin olive oil
- lemon juice of one
- 1 teaspoon salt
- pumpkin seed olive oil and a sprinkle of cinnamon for serving, toasted seeds, light sprinkle, for serving
- olive oil
- cinnamon
Instructions
- Preheat the oven to 450 degrees F.
- In a bowl, toss together the pumpkin, oil and cumin. Spread the pieces out on a lined cookie sheet and add the head of garlic. Roast for 25-30 minutes or until the edges of the pumpkin and garlic have become a little blackened.
- Place the pumpkin, garlic and garbanzo beans in a food processor along with the tahini, olive oil, maple syrup, lemon and salt. Blend until smooth, adding more olive oil as necessary. Add more tahini, maple syrup and salt to taste. If you want it creamier add some of the reserved garbanzo bean liquid and process until incorporated.
- Scoop into a serving bowl drizzled with some olive oil and sprinkled with some pumpkin seeds and a touch of cinnamon.
- Serve with chips, crackers or toasted pita bread.
User Reviews
Overall Rating
5
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