Description
A creamy, flavorful roasted pumpkin hummus made with pureed roasted pumpkin and chickpeas, blended with garlic, lemon juice, and spices, perfect as a healthy dip served with veggies or warm pita bread.
Ingredients
Scale
Main Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup roasted pumpkin squash, pureed
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon cayenne (optional)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
For Garnish
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon paprika
- 3 teaspoons sesame seeds
- 2 tablespoons parsley, chopped
Optional
- Toasted pita slices to serve
Instructions
- Prepare Ingredients: Drain and rinse the canned chickpeas thoroughly. Puree the roasted pumpkin squash if not already done. Mince the garlic and chop fresh parsley for garnish.
- Blend Base: In a food processor, combine the pureed pumpkin, chickpeas, minced garlic, lemon juice, kosher salt, black pepper, cumin, and cayenne pepper (if using). Pulse a few times to start mixing the ingredients evenly.
- Add Olive Oil: Slowly drizzle 2 tablespoons of extra-virgin olive oil into the food processor while continuing to blend until the mixture is smooth and well combined.
- Transfer and Garnish: Spoon the pumpkin hummus into a serving bowl. Drizzle with the remaining 1 tablespoon of olive oil, then sprinkle sesame seeds, paprika, and chopped fresh parsley evenly over the top.
- Serve: Serve the roasted pumpkin hummus with fresh cut vegetables or warm toasted pita bread slices for dipping and enjoy immediately or refrigerate until ready to serve.
Notes
- You can roast your own pumpkin squash by cutting it, removing seeds, and roasting at 400°F for about 30-40 minutes until tender.
- Adjust cayenne pepper quantity to control spiciness or omit for a milder dip.
- If you prefer a smoother texture, blend the hummus longer adding a small amount of water or additional olive oil as needed.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Make it vegan and gluten-free by serving with gluten-free crackers or vegetable sticks instead of pita.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 110 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
