Description
A creamy and flavorful roasted pumpkin hummus perfect for fall gatherings. This appetizer blends the earthy taste of roasted pumpkin with traditional hummus ingredients for a seasonal twist.
Ingredients
Scale
- 1 cup roasted pumpkin puree
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp tahini
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt to taste
- 1–2 tbsp water (if needed for consistency)
Instructions
- Preheat oven to 400°F. Cut pumpkin into cubes, toss with 1 tbsp olive oil, and roast for 25-30 minutes until tender. Let cool, then blend into a puree.
- In a food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, cumin, smoked paprika, and salt.
- Add roasted pumpkin puree and blend until smooth. Adjust consistency with water if needed.
- Taste and adjust seasoning as desired.
- Transfer to a serving bowl, drizzle with olive oil, and sprinkle with extra paprika or pumpkin seeds for garnish.
- Serve with pita bread, crackers, or fresh vegetables.
Notes
- Use canned pumpkin puree for a quicker version.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- For extra flavor, roast the garlic before adding it to the hummus.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: roasted pumpkin hummus, fall appetizers, easy hummus recipe, pumpkin recipes