Roasted Pumpkin Hummus
This delicious pumpkin hummus inspired by Middle Eastern cuisine is easy to make, low in calories and makes for a highly addictive dip or spread. Its creamy texture, health benefits and tasty seasoning combine as a perfect appetizer for fall.
Servings: 8
Calories: 22083kcal
Equipment
Ingredients
- 1 pumpkin small, 600-700 g
- 3 cloves garlic
- lemon juice from 1 lemon
- 3 rosemary leaves
- 500 ml 2 cups ml can chickpeas
- 4 tbsp tahini
- salt and pepper to taste
- 2 tbsp olive oil
- herbs and seeds to garnish
Instructions
- Heat up the oven to 220° C / 425° F and prepare a baking tray wth a baking paper
- peel off the pumpkin with exception of Hocaido pumpkin that doesn't no need to be peeled off.
- Cut the pumpkin into small cubes and place them onto a baking sheet. Add garlic cloves, rosemary and coat with olive oil
- Place it in the oven for 30 minutes till its soft and slightly caramelized
- When it is done, remove it from the oven and let it cool down
- Place all roasted ingredients into a food processor or powerful blender, add chickpeas, tahini, lemon juice, salt and pepper.
- Whiz in the food processor or until creamy smooth
- transfer onto a plate, drizzle with extra virgin oil, sprinkle with coriander or parsley. Add black and white sesame seeds to garnish.
Video
Notes
herbs to use for garnish: Parsley, Coriander, Basil, Tarragon, fresh chives, thyme
seeds: sesame seeds, linen seeds, roasted pepitas (pumpkin seeds), sunflower seeds
Also Paprika, olive oil, avocado oil or pumpkin oil
Nutrition
Serving: 1g | Calories: 22083kcal | Carbohydrates: 3571g | Protein: 1117g | Fat: 446g | Saturated Fat: 35g | Polyunsaturated Fat: 236g | Sodium: 38958mg | Fiber: 1013g | Sugar: 639g