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:
-
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.
-
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.
-
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.
-
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!