Hummus is always a winner at dinner parties in our book! Perfect to serve with some veggies, crackers and toast.
INGREDIENTS
1/2 medium pumpkin
1 can chickpeas (do not drain)
1/4 cup tahini
Juice of 1/2 lemon
3 garlic cloves
Salt and pepper to taste
Optional: Turmeric for colour
Optional but recommended: 1-2 icecubes, this makes the hummus extra fluffy
Topping:
Olive oil
Roasted paprika powder
Hemp seeds
DIRECTIONS
- - Preheat your oven to 200 degrees Celsius.
- - Cut the pumpkin into small chunks and place them on a baking sheet.
- - Add the unpeeled garlic cloves to the baking sheet with the pumpkin.
- - Drizzle olive oil over the pumpkin and garlic, ensuring they are well-coated.
- - Roast the pumpkin and garlic in the preheated oven for about 25-30 minutes or until the pumpkin is tender and slightly caramelized.
- - In a blender or food processor, combine the roasted pumpkin, unpeeled roasted garlic cloves, chickpeas (including the liquid from the can), tahini, lemon juice, salt, pepper, and optional turmeric.
- - Blend the ingredients until smooth and creamy. If the hummus is too thick, you can add a bit more olive oil or water to reach your desired consistency.
- - Taste and adjust the seasoning as needed, adding more salt, pepper, or lemon juice to suit your preferences.
- - Once the hummus is well blended and seasoned, transfer it to a serving dish.
- - For the topping, drizzle olive oil over the hummus and sprinkle with roasted paprika powder and hemp seeds.
- - Serve the roasted pumpkin hummus with pita bread, vegetable sticks, or your favorite dipping items.
Enjoy your delicious roasted pumpkin hummus!