Roasted Garlic Pumpkin Hummus Recipe- Step by Step Guide

Roasted Garlic Pumpkin Hummus Recipe- Step by Step Guide This roasted garlic and pumpkin hummus is a little sweeter than regular hummus, and it’s a great way to use up any roasted pumpkin or pumpkin purée that you have left over. This is a great vegan pumpkin dip that goes well with crackers and vegetable sticks. It’s also great spread on a wrap with lots of fresh veggies. Make a lot of it and keep it on hand all week for an easy and healthy lunch.

Roasted Garlic Pumpkin Hummus Recipe- Step by Step Guide

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When compared to traditional hummus, this roasted garlic and pumpkin hummus has a slightly sweeter flavor. Additionally, it is an excellent way to make use of any roasted pumpkin or pumpkin purée that you may have on hand. Crackers and veggie sticks are a fantastic complement to this delicious vegan pumpkin dip that is completely vegan. It is also delicious when put on a wrap that contains a lot of fresh vegetables. If you want a quick and nutritious lunch, you should make a lot of it and keep it on hand throughout the week.

INSTRUCTIONS

To Roast Pumpkin and Garlic

• Preheat the oven to 400F (200C).
• Add the cubed pumpkin to a baking tray lined with baking paper. Wrap the ½ head of garlic in aluminium foil and place it on the tray with the pumpkin. Roast the garlic and pumpkin for about 20-25 minutes, or until they are fork-tender.
• Allow the garlic to cool and it will be easy to remove their skin.

 

To Make Pumpkin Hummus

• Place all of the ingredients except for the olive oil into the bowl of a food processor, and blend until smooth.
• Once smooth, slowly add the olive oil while the food processor is still running.
• If the pumpkin hummus is too thick, add more olive oil or filtered water 1 tablespoon at a time, while still blending, until the desired consistency is reached.

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• Taste, and add more salt if required.
• To serve: scoop the hummus into a serving bowl and garnish with some smoked paprika, ground cumin, fresh parsley, and pumpkin seeds.

 

NOTES

• Pumpkin: Use Jap, Butternut, or Kent pumpkin.
• Storing: store pumpkin hummus in an airtight container in the fridge for 3-5 days.

 

• Leftovers: can also be frozen for up to 3 months. Try freezing in small portions so that small amounts can be removed from the freezer and will thaw quickly.
• Tip: for a nice pop of color try adding some ground turmeric or paprika to your hummus when blending.

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How to serve and use hummus

Hummus is one of those versatile dips that can be used in so many ways. It can be used as a snack dip all by itself, or it can be used in a number of other recipes. Why not try out some of these options:

• serve with chips or crackers;
• serve with fresh vegetable sticks;
• use as an alterative to butter in a sandwich or wrap;
• use as a salad dressing when mixed with some olive oil to thin it out, like in this recipe Baked Almond Crunch Falafel Bowl with Two Second Dressing;

• mix through some pasta as a sauce;
• whisk a spoonful into your scrambled eggs for an extra pop of flavor;
• use as a base on pizza instead of tomato sauce;