Roasted Pumpkin Hummus

This Roasted Pumpkin Hummus is a variation to the regular hummus that is made with white chickpeas. Roasted Pumpkin Hummus is made with roasted pumpkin along with chickpeas and lots of garlic. This Hummus tastes a tad spicy, creamier, and extremely delicious  Its vibrant, colorful, and full of flavors. The generous use of garlic and olive oil has an eclectic taste.

I love the middle-eastern party theme.  Hummus is one of the most popular middle eastern dip served with pita bread, lavash, and also fresh veggies. It makes a great appetizer for any parties.  I usually try different types of Hummus as it is also a very healthy option for snacking. It’s rich in proteins and fibers.

pumpkin-hummus

Recipe of Roasted Pumpkin Hummus

Ingredients:

250g pumpkin, peeled, cut into small chunks
2 medium-sized onion
8-10 garlic cloves
400g can chickpeas, rinsed and drained
1 tablespoons tahini
1 tablespoon lemon juice
1 teaspoon red chili powder
2 tbsp extra virgin olive oil
few mint sprigs

Method:

1. Rinse beans and check for any bad beans and remove them. Add water to beans and let soak 4–6 hours or overnight.

2. Place beans and their water in a pressure pan and bring 4 whistles over medium heat. Open the pressure pan once it cools down.

3. Heat a pan and add some olive oil and chopped onion, garlic, and small chunks of pumpkin. Roast it for 10 minutes till pumpkin is tender and soft.

4. Once everything is cooled down add cooked beans and their water (very little) to a food processor. Add pumpkin chunks, tahini paste, salt, lemon juice, and red chili powder.

5. Pulse until combined. Then turn on the food processor and stream in olive oil. Blend until hummus is well combined and creamy.

NOTES:
You can serve it at room temperature or cold and garnish with olive oil, fresh mint, chopped garlic, and red chili powder.
Serve this hummus with pita chips or lavash. You can also serve it with veggies like cucumbers, carrots, and radish.

pumpkin-hummus

Recipe of Roasted Pumpkin Hummus

Hetal Kamdar

Ingredients
  

  • 250 g pumpkin peeled, cut into small chunks
  • 2 medium-sized onion
  • 8-10 garlic cloves
  • 400 g can chickpeas rinsed and drained
  • 1 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 teaspoon red chili powder
  • 2 tbsp extra virgin olive oil
  • few mint sprigs

Instructions
 

  • Rinse beans and check for any bad beans and remove them. Add water to beans and let soak 4–6 hours or overnight.
  • Place beans and their water in a pressure pan and bring 4 whistles over medium heat. Open the pressure pan once it cools down.
  • Heat a pan and add some olive oil and chopped onion, garlic, and small chunks of pumpkin. Roast it for 10 minutes till pumpkin is tender and soft.
  • Once everything is cooled down add cooked beans and their water (very little) to a food processor. Add pumpkin chunks, tahini paste, salt, lemon juice, and red chili powder.
  • Pulse until combined. Then turn on the food processor and stream in olive oil. Blend until hummus is well combined and creamy.

Notes

You can serve it at room temperature or cold and garnish with olive oil, fresh mint, chopped garlic, and red chili powder.
Serve this hummus with pita chips or lavash. You can also serve it with veggies like cucumbers, carrots, and radish.
Keyword healthy hummus recipes, pumpkin recipes, Roasted Pumpkin Hummus


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