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A close up on a roasted pumpkin hummus in a bowl.
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4.75 from 4 votes

Roasted Pumpkin Hummus

Prep Time10 minutes
Cook Time45 minutes
Cool Time30 minutes
Servings: 16
Calories: 96kcal
Author: Teri & Jenny

Ingredients

  • 1 sugar pumpkin, halved lengthwise and seeded
  • 1 cup canned chick peas, drained (reserving 1/4 cup liquid)
  • 1 head roasted garlic (cloves removed from the husk and husk discarded)
  • ½ cup tahini
  • 1 lemon, juiced
  • 2 tablespoon extra virgin olive oil
  • salt and pepper to taste

optional garnishes

  • pomegranate seeds
  • hemp hearts
  • pepitas
  • edible flower petals

Instructions

  • Preheat oven to 375˚F.
  • Season the pumpkin halves with salt and pepper and place halves onto a lightly greased baking sheet, cut-side down, and roast pumpkin in the oven for 40 to 45 minutes or until fork tender. Remove from oven and allow pumpkin to cool, about 30 minutes or an hour.
  • Scoop the roasted pumpkin flesh into a blender and add remaining ingredients. Puree mixture until smooth. Season with salt and pepper.
  • Spread mixture onto a shallow dish, top with desired garnishes and serve with crudité or pita chips.

Notes

  • *Makes 1 quart

Nutrition

Calories: 96kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 32mg | Potassium: 355mg | Fiber: 1g | Sugar: 3g | Vitamin A: 7241IU | Vitamin C: 12mg | Calcium: 37mg | Iron: 1mg