Roasted Garlic Pumpkin Hummus Recipe- Step By Step Guide:-This roasted garlic and pumpkin hummus, slightly sweeter than regular hummus, is perfect for using up leftover roasted pumpkin or pumpkin purée. A delicious vegan pumpkin dip that goes well with crackers, vegetable sticks, and wraps with fresh vegetables. Make a big batch for healthy, easy snacking all week.
Roasted Garlic Pumpkin Hummus Recipe- Step By Step Guide
This roasted garlic and pumpkin hummus is a great way to use up leftover roasted pumpkin or pumpkin purée; it’s a little sweeter than traditional hummus. An excellent vegan pumpkin dip that goes well with a variety of snacks, including crackers, veggie sticks, and a heap of fresh veggies in a wrap. Prepare a large quantity and keep it on hand for convenient and nutritious snacks throughout the week.
EQUIPMENT
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Food processor
INGREDIENTS
- 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
Also Read:-Sea Salt Brownie Brittle Recipe – learn like a pro
INSTRUCTIONS
To Roast Pumpkin and Garlic
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Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
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Spread the pumpkin cubes out on a baking sheet that has been covered with parchment paper.
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Before placing the pumpkin on the tray, wrap the half head of garlic in aluminium foil and place it beside the pumpkin.
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About twenty to twenty-five minutes, or until the garlic and pumpkin are tender when pierced with a fork, roast them.
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If you wait until the garlic has cooled fully, it will be much simpler to remove the skin.
To Make Pumpkin Hummus
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In the bowl of a food processor, combine all of the ingredients, with the exception of the olive oil, and process until the mixture is completely smooth.
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Slowly add the olive oil while the food processor is still operating after the mixture has been smoothed out.
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However, if the pumpkin hummus is too thick, you can adjust the consistency by adding additional olive oil or filtered water, one tablespoon at a time, while continuing to blend the mixture until you reach the desired consistency.
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Take a taste, and if necessary, add additional salt.
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You can serve the hummus by scooping it into a bowl that is designated for serving and then topping it with some smoked paprika, ground cumin, fresh parsley, and pumpkin seeds.
NOTES
- Pumpkin: You can use a Kent, Butternut, or Tokyo pumpkin.
- Storage: Pumpkin hummus can be kept in the fridge for three to five days in an airtight container.
- Leftovers: If you have extra, you can freeze it for up to three months. You could try freezing things in small amounts so that you can take out small amounts that will thaw quickly.
- Tips: Add some ground turmeric or paprika to your hummus when you blend it for a nice pop of colour.
NUTRITION
- 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
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