Roasted Pumpkin Hummus
The perfect fall snack, Roasted Pumpkin Hummus has the earthy, pumpkin flavor that's warm and inviting....just begging you for one more dip.
Servings: 8
Cost: $5
Equipment
- food processor or blender
Ingredients
- 3 cup pumpkin of choice medium chunks
- 1 ½ tsp red curry paste thai
- 1 ½ cup chickpea 1 x 15 oz can, liquid drained
- Salt and pepper to taste
- 2-3 tbsp olive oil for roasting + more if for drizzle on top of final dish optional
- 1 tsp garlic powder
- Garnish options: I used dried parsley chili 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.
Nutrition
Calories: 95kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 3mg | Potassium: 242mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3859IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg