- 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
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.
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
Calories: 109kcal | Carbohydrates: 4g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 106mg | Fiber: 1g | Vitamin A: 2535IU | Vitamin C: 3.9mg | Calcium: 25mg | Iron: 1mg