Preheat the over to 425°F. Invert the pumpkin halves onto a parchment-lined baking sheet. Season the trimmed head of garlic with oil and wrap it tightly in foil. Place the garlic on the baking sheet with the pumpkin. Transfer to the oven and roast for 1 hour until soft.
Once the pumpkin and garlic have cooled, remove the flesh from the skin and transfer it to a food processor along with the chickpeas. Add the lemon juice, salt and spices.
Run the food processor on a low setting, slowly drizzling in the olive oil. Adjust flavours to taste.
Transfer to an attractive service piece, drizzle with extra virgin olive oil and sprinkle with pumpkin seeds. Serve with chips, crackers, warmed pita bread or fresh vegetables.
Roasted Pumpkin Hummus
Ingredients
1 small sugar pumpkin, halved and seeded
1 garlic head, top trimmed
1 can (19 oz.) chickpeas
juice of a lemon
1 tablespoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon red chili flakes
1 teaspoon kosher salt
½ cup of extra virgin olive oil
crackers, veggies and bread for serving
Directions
Preheat the over to 425°F. Invert the pumpkin halves onto a parchment-lined baking sheet. Season the trimmed head of garlic with oil and wrap it tightly in foil. Place the garlic on the baking sheet with the pumpkin. Transfer to the oven and roast for 1 hour until soft.
Once the pumpkin and garlic have cooled, remove the flesh from the skin and transfer it to a food processor along with the chickpeas. Add the lemon juice, salt and spices.
Run the food processor on a low setting, slowly drizzling in the olive oil. Adjust flavours to taste.
Transfer to an attractive service piece, drizzle with extra virgin olive oil and sprinkle with pumpkin seeds. Serve with chips, crackers, warmed pita bread or fresh vegetables.
Roasted Pumpkin Hummus
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Oven-roasted pumpkin blended with garlic, chickpeas, lemon and aromatic spices…
Ditch the designer latte, this ROASTED PUMPKIN HUMMUS is just what you need!
We promise this is our only foray into the world of pumpkin spiced food and drinks. Yet, when a concept is this solid and just as tasty, we figure we’ve gotta do it justice. In our minds, ROASTED PUMPKIN HUMMUS is the epitome of deliciousness.
We crafted this recipe to accomplish a number of things, the first being to give you a quick and easy recipe for a healthy dip. Having made this a number of times, it’s worth mentioning that it works on a sammie, enjoyed as a dip for veggies or placed in a small container to take anywhere as a snack.
Second thing is about perfecting the spiced pumpkin part. We created a memorable mix of aromatic spices to bring out the flavour of the pumpkin and also added chili flakes to give this homemade hummus a bit of kick. Although you can use canned pumpkin for this recipe in a pinch, we specifically wanted to make it using a freshly roasted sugar pumpkin. It gives the hummus a nuttier, sweeter flavour.
Here are a few simple things to keep in mind when you make our ROASTED PUMPKIN HUMMUS:
ALL IN ALL
A friend was visiting the last time I made this hummus. As I was gathering the ingredients, she said, “It’s like a cornucopia of good flavours!” Love it! The spices, oil and seasoning are always on hand, so all you need to add to your shopping list is a sugar pumpkin, garlic bulb, lemon, and pumpkin seeds. ROASTED PUMPKIN HUMMUS, here we come!
PUMPKIN & GARLIC
As mentioned above, oven roasting the pumpkin and bulb of garlic gives this luxurious dip tons of flavour. If pressed for time, you can swap out the roasted pumpkin for canned, just make sure not to used the pre-seasoned version meant for pumpkin pie.
If you’re not roasting the pumpkin, you’re probably also not making this ROASTED BULB OF GARLIC – that’s too bad. We do think this hummus recipe does need that garlicky flavour, so just add one clove of fresh garlic into the mix. This adjusted hummus won’t have the same nutty sweetness but it’s still quite tasty.
MACHINE AGE
I’m sure at least one or two hummus purists out there must be shaking their heads in surprise. What? We’re not crushing the spices with a hammer, smashing the chickpeas with a rock and stirring it all together with a homemade wooden spoon? Well, ummm, no!
When exceptionally useful kitchen tools and appliances have been invented to make recipes much easier, we say use them! A food processor or handy chopper makes the whole thing extra simple, and we’ve provided a few links for our favourite processors down below in case you’d like to purchase one.
DIP DONE
Once your ROASTED PUMPKIN HUMMUS is ready, simply spoon it into an attractive bowl or onto a plate, drizzle with a bit of oil and a sprinkle some pumpkin seeds. Place out some fresh vegetables, a few crackers or some bread and enjoy!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
1 small sugar pumpkin, halved and seeded
1 garlic head, top trimmed
1 can (19 oz.) chickpeas
juice of a lemon
1 tablespoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon red chili flakes
1 teaspoon kosher salt
½ cup of extra virgin olive oil
crackers, veggies and bread for serving
Directions
Preheat the over to 425°F. Invert the pumpkin halves onto a parchment-lined baking sheet. Season the trimmed head of garlic with oil and wrap it tightly in foil. Place the garlic on the baking sheet with the pumpkin. Transfer to the oven and roast for 1 hour until soft.
Once the pumpkin and garlic have cooled, remove the flesh from the skin and transfer it to a food processor along with the chickpeas. Add the lemon juice, salt and spices.
Run the food processor on a low setting, slowly drizzling in the olive oil. Adjust flavours to taste.
Transfer to an attractive service piece, drizzle with extra virgin olive oil and sprinkle with pumpkin seeds. Serve with chips, crackers, warmed pita bread or fresh vegetables.
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