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:

1. If using a fresh pumpkin, scoop out and discard all the seeds and stringy parts, then scoop out pumpkin flesh

2. 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.

3. Remove pumpkin from oven and allow to cool

4. In a food processor, put roasted pumpkin, (or canned pumpkin puree), garlic, chick peas, tahini, lemon juice, sesame oil, & Sriracha sauce.

5. Process until smooth. Season with salt & pepper to taste.

6. Transfer hummus to a covered container and refrigerate for at least an hour.

7. 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