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 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 it's high beta carotene – vitamin A factor.
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.
You can easily (much more easily, truth be told) do this recipe with canned pumpkin puree, too. Just be sure to get pure pumpkin puree, and not pumpkin pie filling. Cause that just wouldn't work. And you don't have to have a mini pumpkin shell, either. But, it does make for a really a cute & seasonal presentation. Perfect as a centerpiece for a party buffet. And these little pumpkins have just the right amount of flesh to make a batch of hummus.
But not to worry, If you have a larger pumpkin, you can use up any excess in this wonderful Jamaican Pumpkin Soup
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.
- 1.5 cups pumpkin puree
- 1 can chick peas, 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 along side, drizzled with a little oil and wrapped in foil . Roast for about 45 minutes, or until pumpkin is fork tender.
- Remove pumpkin from oven and allow to cool
- In a food processor, put roasted pumpkin, (or canned pumpkin puree), garlic, chick peas, 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, veggies or fruit.
All of the cooking time and most of the prep time indicated are for using a fresh pumpkin. Using canned pumpkin puree would take the total time for this recipe to approximately 5 minutes.The pumpkin can be roasted ahead of time, cooled and refrigerated until you want to make the hummus.