Roasted Pumpkin Hummus

roasted pumpkin hummus

With Halloween just around the corner and with Autumn in full swing, I am in total pumpkin mode.

Every dish, every meal, every recipe, I try to throw a pumpkin in somewhere! Pumpkin oats, pumpkin cheesecake, brownies, curry…you name it, I’m throwing in some pumpkin or squash. You just have to while you can, right?

Anyway, this simple, Roasted Pumpkin Hummus is perfect for using up any leftover squash from Halloween carving.

roasted pumpkin hummus

It’s super creamy, full of flavour, and packed with delicious goodness – beta carotene, vitamin C, protein, and much, much more.

As I mentioned, it is a great way to use up any pumpkins left lying around from Halloween. However, you can use up whatever root veggies you may have in the pantry instead – think roasted carrots or classic butternut squash.

It is the perfect healthy, nutritious snack (or, if you’re like me and feeling lazy, turn it into a dinner with all the veggies, crackers, fresh bread and sundried tomatoes!), and also a great way to get kids eating more vegetables – all of my boys give a thumbs up to this one! That is, if you let them share…

Happy pumpkin eating!

Sam x

Roasted Pumpkin Hummus

squash hummus

Ingredients:

  • Makes one large batch
  • One small pumpkin, seeds and flesh removed and saved
  • 1/2-1 tbsp olive oil
  • 3/4 tsp paprika
  • 3 cloves garlic
  • 2.5 tbsp tahini
  • 1 400g tin chickpeas, drained
  • 1/2 tsp cumin
  • 1-2 tbsp filtered water
  • Juice half lemon
  • Salt and pepper, to taste
  • Fresh parsley, to serve

Method

  1. Start by preheating your oven to 180C, then line a baking tray. Roughly chop up the pumpkin flesh, then drizzle over olive oil and sprinkle over the paprika and some salt and pepper. Place the flesh onto your baking tray, along with the garlic, then roast until very tender – around 30-45 minutes, then set aside to cool. Keep the seeds to roast for later use.

  2. In a blender or processor, pulse the roasted garlic (skin removed), tahini, lemon juice and cumin together until smooth and creamy, scraping down the sides as needed.

  3. Add in the chickpeas and pumpkin and continue to blend, adding the water as needed to bring the mixture together. Blend until smooth and creamy, then season to taste.

  4. Spoon into an airtight container and place in the fridge to cool. Serve from the fridge with vegetables, crackers or fresh, crusty bread.

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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