Name: Roasted Pumpkin Hummus
Ingredients: Pumpkin Puree (1 ½ cups): Canned pumpkin puree (not pumpkin pie filling!) forms the heart of this hummus, providing that signature fall flavor and creamy texture. Roasting it first elevates the sweetness and depth of flavor.; Chickpeas (1 can, 15 oz): The classic hummus base! Canned chickpeas, drained and rinsed, create the foundation for a smooth and satisfying dip.; Tahini (¼ cup): Sesame seed paste that’s crucial for authentic hummus flavor. Look for good quality tahini – it should be smooth and slightly nutty, not bitter.; Lemon Juice (3 tablespoons): Freshly squeezed lemon juice brightens the hummus and adds a necessary tang to balance the sweetness of the pumpkin.; Garlic (2 cloves): Adds a pungent kick. Roasting the garlic cloves alongside the pumpkin mellows their flavor and adds a subtle sweetness.; Olive Oil (¼ cup + 2 tablespoons): Extra virgin olive oil is used both for roasting the pumpkin and blending into the hummus, contributing richness and healthy fats.; Cumin (1 teaspoon): Warm and earthy spice that complements both pumpkin and chickpeas beautifully, adding depth and complexity.; Cinnamon (½ teaspoon): A touch of cinnamon enhances the autumnal flavor profile and adds a hint of sweetness and warmth.; Nutmeg (¼ teaspoon): A pinch of nutmeg further amplifies the warm spice notes, creating a cozy and inviting aroma and taste.; Ginger (¼ teaspoon ground or ½ teaspoon grated fresh): Adds a subtle zing and warmth that balances the sweetness and complements the other spices.; Salt (to taste): Essential for seasoning and bringing out all the flavors. Start with ½ teaspoon and adjust to your preference.; Water (2-4 tablespoons): Used to adjust the consistency of the hummus to achieve the desired smoothness.

Ingredients

Pumpkin Puree (1 ½ cups): Canned pumpkin puree (not pumpkin pie filling!) forms the heart of this hummus, providing that signature fall flavor and creamy texture. Roasting it first elevates the sweetness and depth of flavor.
Chickpeas (1 can, 15 oz): The classic hummus base! Canned chickpeas, drained and rinsed, create the foundation for a smooth and satisfying dip.
Tahini (¼ cup): Sesame seed paste that’s crucial for authentic hummus flavor. Look for good quality tahini – it should be smooth and slightly nutty, not bitter.
Lemon Juice (3 tablespoons): Freshly squeezed lemon juice brightens the hummus and adds a necessary tang to balance the sweetness of the pumpkin.
Garlic (2 cloves): Adds a pungent kick. Roasting the garlic cloves alongside the pumpkin mellows their flavor and adds a subtle sweetness.
Olive Oil (¼ cup + 2 tablespoons): Extra virgin olive oil is used both for roasting the pumpkin and blending into the hummus, contributing richness and healthy fats.
Cumin (1 teaspoon): Warm and earthy spice that complements both pumpkin and chickpeas beautifully, adding depth and complexity.
Cinnamon (½ teaspoon): A touch of cinnamon enhances the autumnal flavor profile and adds a hint of sweetness and warmth.
Nutmeg (¼ teaspoon): A pinch of nutmeg further amplifies the warm spice notes, creating a cozy and inviting aroma and taste.
Ginger (¼ teaspoon ground or ½ teaspoon grated fresh): Adds a subtle zing and warmth that balances the sweetness and complements the other spices.
Salt (to taste): Essential for seasoning and bringing out all the flavors. Start with ½ teaspoon and adjust to your preference.
Water (2-4 tablespoons): Used to adjust the consistency of the hummus to achieve the desired smoothness.

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven and Prepare Pumpkin and Garlic: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. In a small bowl, toss the pumpkin puree with 2 tablespoons of olive oil, cinnamon, nutmeg, ginger, and a pinch of salt. Spread the seasoned pumpkin puree evenly onto the prepared baking sheet. Place the unpeeled garlic cloves on the same baking sheet.
Roast Pumpkin and Garlic: Roast the pumpkin and garlic in the preheated oven for 20-25 minutes, or until the pumpkin is slightly caramelized around the edges and the garlic cloves are soft and fragrant. The roasting process intensifies the pumpkin flavor and mellows the garlic, creating a richer, sweeter hummus.
Cool and Prepare Garlic: Remove the baking sheet from the oven and let the pumpkin and garlic cool slightly. Once cool enough to handle, squeeze the roasted garlic cloves out of their skins. Discard the skins and set the roasted garlic aside.
Combine Ingredients in Food Processor: In a food processor, combine the roasted pumpkin puree, drained and rinsed chickpeas, tahini, lemon juice, roasted garlic cloves, cumin, and ½ teaspoon of salt.
Blend Until Smooth: Process the mixture until it is very smooth and creamy, scraping down the sides of the food processor as needed. This may take a few minutes to achieve a completely smooth texture.
Adjust Consistency and Seasoning: With the food processor running, slowly drizzle in 2-4 tablespoons of water, one tablespoon at a time, until the hummus reaches your desired consistency. Taste the hummus and adjust seasoning as needed. You may want to add more salt, lemon juice, or cumin to taste. For a richer flavor, you can also add an extra drizzle of olive oil.
Chill and Serve: Transfer the roasted pumpkin hummus to a serving bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and deepen. Chilling also helps to thicken the hummus slightly.
Garnish and Enjoy: Before serving, drizzle with a bit of extra virgin olive oil and garnish with a sprinkle of paprika, chopped fresh parsley, toasted pumpkin seeds, or a swirl of cinnamon. Serve with pita bread, vegetables, crackers, or your favorite dippers.

Nutrition

Serving Size: one normal portion
Calories: 120
Fat: 7g
Saturated Fat: 1g