Roasted Pumpkin Hummus is a great way to use some of this season’s abundance of pumpkins showing up in markets everywhere. When I saw this cute little mini pumpkin, I knew I had to use it for making this roasted pumpkin hummus, and then for serving it, too.
Roasting Pumpkin for the Best Flavour
Roasting fresh pumpkin, like roasting just about any vegetable, intensifies the flavour. This roasted pumpkin hummus is great for fall entertaining, especially since it’s so easy to make. It makes a delicious dip for apple slices, and any other fruit, veggie, or crackers. Hummus is a healthy snack, being that it’s so nutritious, high in protein and fibre. Adding pumpkin makes this dip even healthier with its high beta carotene – vitamin A factor.
Hummus is Versatile
Hummus doesn’t have to be just a dip, either. It’s delicious in pita sandwiches stuffed with veggies. Hummus and crisp veggies are naturals together, so toss some veggies and cold pasta with hummus for a delicious salad.
If you don’t have fresh Pumpkin, use Canned
You can easily (much more easily, truth be told) do this recipe with canned pumpkin puree, too. However, it won’t taste nearly as fresh, and it won’t have that deep roasted flavour. If you do choose to use canned pumpkin, just be sure to get pure pumpkin puree, and not pumpkin pie filling. Because that just wouldn’t work.
And you don’t have to have a mini pumpkin shell, either. But, it does make for a really cute & seasonal presentation. Perfect as a centrepiece for a party buffet. And these little pumpkins have just the right amount of flesh to make a batch of hummus.
Although tahini, which is sesame paste, is a traditional ingredient for hummus, sesame is a fairly common allergen. If you are allergic or unsure of who is, leave out the tahini. You’ll still have a delicious, creamy hummus.
Be sure to serve well chilled so that the flavours get a chance to meld.
Roasted Pumpkin Hummus
- 1.5 cups pumpkin puree
- 1 can chickpeas drained and rinsed
- 1/4 cup tahini sesame paste
- 3 cloves garlic roasted
- juice of 2 lemons
- 2 tbsp sesame oil
- 1/2 tsp Sriracha sauce
- Salt & pepper to taste
- If using a fresh pumpkin, scoop out and discard all the seeds and stringy parts, then scoop out pumpkin flesh
- Put pumpkin flesh on a parchment-lined baking sheet into a 350 degree oven. Put the garlic alongside, drizzled with a little oil and wrapped in foil. Roast for about 45 minutes, or until pumpkin is fork-tender.
- Remove pumpkin from the oven and allow to cool
- In a food processor, put the roasted pumpkin, (or canned pumpkin puree), garlic, chickpeas, tahini, lemon juice, sesame oil, & Sriracha sauce.
- Process until smooth. Season with salt & pepper to taste.
- Transfer hummus to a covered container and refrigerate for at least an hour.
- Serve with pita chips, vegetables or fruit.