Roasted Pumpkin Hummus

Ingredients:

  • 1 cup pumpkin puree (homemade roasted pumpkin or canned)
  • 1½ cups cooked chickpeas (or one 15 oz can, drained and rinsed)
  • 2 tablespoons tahini
  • 2 tablespoons olive oil, plus extra for drizzling
  • 2 tablespoons lemon juice (freshly squeezed)
  • 2 garlic cloves, peeled
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon (optional, for a warm flavor)
  • Salt and pepper to taste
  • Water (as needed for desired consistency)

For Garnish (optional):

  • Drizzle of olive oil
  • Pumpkin seeds (pepitas)
  • Fresh parsley
  • A sprinkle of paprika or smoked paprika

Instructions:

  1. Roast the Pumpkin (if using fresh):

    • Preheat the oven to 400°F (200°C).
    • Cut a small pumpkin in half, remove seeds, and place the halves cut-side down on a baking sheet.
    • Roast for 30-40 minutes or until the flesh is tender.
    • Scoop out the flesh and let it cool before measuring 1 cup.
  2. Make the Hummus:

    • In a food processor, combine the pumpkin puree, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and cinnamon.
    • Blend until smooth, adding 1-2 tablespoons of water if needed to achieve your desired consistency.
    • Season with salt and pepper to taste.
  3. Serve:

    • Transfer to a bowl and drizzle with a bit more olive oil.
    • Garnish with pumpkin seeds, parsley, and a sprinkle of paprika if desired.
  4. Enjoy:

    • Serve with gluten-free crackers, veggie sticks, or as a spread for wraps.

This creamy hummus is a nutrient-packed snack that's perfect for autumn gatherings or healthy snacking year-round!

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