Roasted Pumpkin Hummus
Roasted pumpkin makes a flavourful addition to chickpea hummus for a seriously delicious and healthy dip that's easy to make.
Prep Time: 15 mins
Cook Time: 45 mins if using fresh pumpkin
Servings: 16 servings
Ingredients:
1.5 cups pumpkin puree
1 can chick peas drained and rinsed
1/4 cup tahini sesame paste
3 cloves garlic roasted
juice of 2 lemons
2 tbsp sesame oil
1/2 tsp Sriracha sauce
Salt & pepper to taste
Instructions:
If using a fresh pumpkin, scoop out and discard all the seeds and stringy parts, then scoop out pumpkin flesh
Put pumpkin flesh on a parchment lined baking sheet into a 350 degree oven. Put the garlic along side, drizzled with a little oil and wrapped in foil. Roast for about 45 minutes, or until pumpkin is fork tender.
Remove pumpkin from oven and allow to cool
In a food processor, put roasted pumpkin, (or canned pumpkin puree), garlic, chick peas, tahini, lemon juice, sesame oil, & Sriracha sauce.
Process until smooth. Season with salt & pepper to taste.
Transfer hummus to a covered container and refrigerate for at least an hour.
Serve with pita chips, veggies or fruit.
Recipe Notes:
The pumpkin can be roasted ahead of time, cooled and refrigerated until you want to make the hummus
