The perfect fall snack, Roasted Pumpkin Hummus has the earthy, pumpkin flavor that's warm and inviting....just begging you for one more dip.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Appetizer, Snack
Cuisine: American
Keyword: hummus, pumpkin hummus
Servings: 8
Calories: 95kcal
Author: Kellie
Cost: $5
Equipment
food processor or blender
Ingredients
3cuppumpkin of choicemedium chunks
1 ½tspred curry pastethai
1 ½cupchickpea1 x 15 oz can, liquid drained
Salt and pepper to taste
2-3tbspolive oil for roasting + more if for drizzle on top of final dishoptional
1tspgarlic powder
Garnish options: I used dried parsleychili flakes. Other favorites include: sea salt flakes, sesame seeds, chickpeas (canned or roasted), pumpkin seeds, sunflower seeds, black coarse pepper.
Instructions
Place the pumpkin chunks on a large baking tray, drizzle with olive oil and lightly season with salt and pepper. Bake at 425 F for 15-20 minutes until soft and slightly golden brown.
Place the pumpkin in a large bowl and using an immersion blender puree the chunks until smooth. For really smooth consistency, a food processor is the best to us here.
Add drained chickpeas, curry paste, salt and pepper, garlic powder. Blend again until creamy and set aside to cool.
Served chilled with your favorite garnishes, herbs, pita bread, crackers, vegetable sticks such as carrots, cucumbers, celery and etc.
Notes
Garlic powder is optional but does give a nice flavor, if you like the taste feel free to increase to 2 tsp.
The pumpkin roasting time is about 15-20 minutes, it is enough for the pumpkin to soften. But feel free to roast another 10 minutes until charred for more deeper flavor.