Roasted Garlic Pumpkin Hummus

Finished recipe in a white bowl with roasted garlic

Roasted Garlic Pumpkin Hummus

Make your hummus at home with this seasonal smoky Roasted Garlic Pumpkin Hummus. Serve this healthy and delicious gluten-free snack with carrots, crackers, and pita chips.

5 from 1 vote

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 109kcal

Author: Sarah McMinn

Ingredients

1 can chickpeas, liquid reserved
½ cup pumpkin puree
¼ cup tahini paste
¼ cup reserved chickpea liquid
10 cloves garlic
2 teaspoon olive oil (for garlic)
2 tablespoon extra virgin olive oil
1 lemon juiced
1 teaspoon cumin
½ teaspoon paprika
½ tsp salt
¼ cup pumpkin seeds, for garnish
2 tablespoon fresh parsley, for garnish

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Instructions

To roast the garlic, preheat the oven to 400 degrees F. Cut the top off of a garlic bulb so that the tops of the garlic cloves are exposed. Drizzle a couple of teaspoons of olive oil over the exposed cloves, wrap in tin foil, and bake for about 30 minutes until garlic is tender and fragrant. Remove from oven and let cool for 10 minutes before pulling the cloves out of there skin.
In a food processor combine chickpeas, pumpkin puree, tahini, 2 tablespoons olive oil, lemon juice, roasted garlic, reserved chickpea liquid, cumin, and salt. Blend until very smooth, scraping down the sides as needed.
Transfer to a serving dish and top with pumpkin seeds, fresh parsley, and a sprinkle of paprika. Serve with crackers, pita, or vegetables. Store in an airtight container in the refrigerator for up to 5 days.

Notes

Serving and Storing - Serve this recipe immediately with pepitas and fresh parsley. Serve with bread, pita, crackers, or vegetables. Store leftover hummus in an airtight container in the refrigerator for up to 7 days.

Uses For Hummus

As a spread on bread or crackers
Add it to your favorite pasta
Spread it onto a burger or sandwich
Use it as the base of a flatbread pizza

Nutrition