It’s so easy (and inexpensive) to make hummus at home…but I usually still don’t get around to it. This creamy pumpkin hummus with roasted garlic is the exception! The pumpkin and garlic flavors are subtle but work so well with some cumin and a tiny bit of maple syrup.
Using store-bought pumpkin purée and chickpeas, all you need is 15 minutes to whip this up — and the flavor is so much better than whatever kind you’d pick up at the store.
Make it for Thanksgiving!
Served with pita chips, crispy vegetables and apple slices, this hummus makes the perfect easy and festive (and healthy) appetizer to tide everyone over before the big meal. And the best part: you can check it off the list a day or two ahead and it’ll be just as delicious.
If you’re on the hunt for easy dips, also check out my Everything Beet Dip with Caramelized Scallions. And here’s another favorite app: Goat Cheese-Stuffed Peppadews.
Easy Pumpkin Hummus with Roasted Garlic
This rich and creamy hummus has subtle pumpkin and garlic flavors with a hint of sweetness from maple syrup. Altogether, it’s deliciously addicting.
- 1 tbsp extra-virgin olive oil
- 2 large garlic cloves, peeled
- 1 15-oz can cooked chickpeas (garbanzo beans), (drained & rinsed)
- 1 cup pumpkin purée*
- 2 tbsp tahini
- 2 tsp pure maple syrup ((or honey))
- 1 tsp ground cumin
- 1/2 tsp sea salt
- 1-2 tbsp lemon juice, from 1 lemon
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Heat 1 tablespoon olive oil in a small saucepan over low heat. Add the peeled garlic cloves and cook, stirring occasionally, until soft and browned. Turn the heat down if browning too quickly (should take 10-15 minutes).
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Meanwhile, add remaining ingredients to a food processor or blender. Once done, add the ‘roasted’ garlic and the oil from the pan. Blend until smooth, using a spatula or spoon to scrape the sides as needed. If it’s too thick, add more lemon juice or water. Taste and adjust seasonings if desired.
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Serve at room temperature with pita or tortilla chips, warm naan/pita bread, raw vegetables or apple slices. Keep leftovers covered in the fridge for up to a week.
*I use Farmers Market Organic Pumpkin. Make sure the only ingredient is pumpkin – you don’t want pumpkin pie filling.
I use Whole Foods Organic Tahini (ground sesame seeds). You can skip the tahini but it’s the key to extra creamy hummus!
Adapted from Pinch of Yum.
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