Roasted pumpkin hummus
It's getting close to Halloween, and if you're planning a get together may we suggest adding some Mediterranean flair with this smooth and creamy roasted pumpkin hummus (which you can make with either pumpkin or winter squash).
We eat a lot of hummus in this house, but this is the first time we've made a roasted pumpkin version... and we were very pleased with the results! Roasted pumpkin has a wonderful depth of flavor, and the process of roasting also brings out the natural sweetness in the pumpkin. Roasted pumpkin also purees beautifully, so it's an ideal addition to hummus.
We enjoyed this roasted pumpkin hummus with toasted pita wedges, but we're sure it would also be delicious with crudités or slices of crusty bread. The next time we make it we plan on making extra so we can also enjoy it as a filling in a flatbread wrap with crispy salad veggies.
1 tablespoon extra virgin olive oil
½ cup canned chickpeas
⅓ cup tahini (sesame seed paste)
¼ cup lemon juice
½ cup water
1 teaspoon salt
1 teaspoon ground cumin
2 cloves garlic — roughly chopped
Toasted pumpkin seeds for garnish (optional)