Description
This creamy and vibrant vegan roasted pumpkin hummus brings together sweet, roasted pumpkin and classic Mediterranean flavors into a smooth, satisfying dip.
Ingredients
1 cup roasted pumpkin puree (about 1/8 of a large pumpkin)
½ garlic head (around 5–6 cloves)
2 cans (15 oz / 400 g each) chickpeas, drained and rinsed
¼ cup fresh lemon juice (about 2 lemons)
½ tsp salt
3 TBSP olive oil
¼ cup tahini paste
⅓ cup water
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap garlic cloves in foil and place alongside a thick slice of pumpkin on a baking sheet. Roast both for 20–25 minutes until tender.
- Allow to cool, then remove garlic skins.
- In a food processor, combine roasted pumpkin, roasted garlic, chickpeas, lemon juice, salt, olive oil, tahini, and water. Blend until smooth.
- If the hummus is too thick, add an extra tablespoon of olive oil or water and blend again.
- Taste and adjust seasoning with additional salt or lemon juice if needed.
- Garnish with smoked paprika, ground cumin, fresh parsley, and pumpkin seeds before serving.
Notes
- For a smoky kick, add a pinch of cayenne or a few chipotle peppers in adobo.
- For extra creaminess, blend in 2 TBSP of vegan cream cheese or coconut yogurt.
- A dash of ground cinnamon and maple syrup can transform it into a subtly sweet dip.
- To bulk it up, blend in some roasted sweet potato or carrot.
- Toasted pine nuts or walnuts make a great crunchy garnish instead of pumpkin seeds.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dip
- Method: Roasting, Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2–3 TBSP
- Calories: 150
- Sugar: 4g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
