Roasted Garlic and Pumpkin Hummus
Slightly sweeter than a regular hummus, this roasted garlic and pumpkin hummus is the perfect way to use up some leftover roasted pumpkin or pumpkin purée. A great vegan pumpkin dip that pairs perfectly with crackers and vegetable sticks, and also works wonderfully when slathered in a wrap with a heap of fresh vegetables. Make up a big batch and have it ready for healthy and easy snacking all week long.
Servings: 10 serves
- 1 cup raw pumpkin peeled and chopped into chunks (sub in 1 cup pumpkin puree if needed) see notes
- ½ head garlic
- 3 cups cooked chickpeas (garbanzo beans) (about 2 cans)
- ¼ cup tahini
- ¼ cup fresh lemon juice (about 2 lemons)
- 3 tablespoons extra virgin olive oil
- ½ teaspoon each salt and ground pepper
- optional: smoked paprika, pumpkin seeds, ground cumin, chopped fresh parsley and extra chickpeas for serving
To Roast Pumpkin and Garlic
Preheat the oven to 400F (200C).
Add the cubed pumpkin to a baking tray lined with baking paper. Wrap the ½ head of garlic in aluminium foil and place it on the tray with the pumpkin. Roast the garlic and pumpkin for about 20-25 minutes, or until they are fork-tender.
Allow the garlic to cool and it will be easy to remove their skin.
To Make Pumpkin Hummus
Place all of the ingredients except for the olive oil into the bowl of a food processor, and blend until smooth.
Once smooth, slowly add the olive oil while the food processor is still running.
If the pumpkin hummus is too thick, add more olive oil or filtered water 1 tablespoon at a time, while still blending, until the desired consistency is reached.
Taste, and add more salt if required.
To serve: scoop the hummus into a serving bowl and garnish with some smoked paprika, ground cumin, fresh parsley, and pumpkin seeds.
Pumpkin: Use Jap, Butternut, or Kent pumpkin.
Storing: store pumpkin hummus in an airtight container in the fridge for 3-5 days.
Leftovers: can also be frozen for up to 3 months. Try freezing in small portions so that small amounts can be removed from the freezer and will thaw quickly.
Tip: for a nice pop of color try adding some ground turmeric or paprika to your hummus when blending.
Calories: 193kcal | Carbohydrates: 16g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 6mg | Potassium: 234mg | Fiber: 4g | Sugar: 3g | Vitamin A: 19IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 2mg