Oct 7, 2022

Roasted Pumpkin Hummus

Perfect for autumn, this roasted pumpkin hummus makes a fantastic seasonal dip.

The wonderful flavour of hummus is complimented by the addition of roasted pumpkin making this the perfect autumn dip or spread.

Homemade roasted pumpkin purée is simple to make and can last in an airtight container in the refrigerator for several weeks, or in the freezer for several months. Once pumpkins are in season, it becomes the most economical way to get pumpkin purée as well. Ensure you use sugar pumpkins, also known as pie pumpkins, which are smaller and look more squash-like than those used for carving at Halloween.

This roasted pumpkin hummus is a great appetizer over Thanksgiving. Serve it with cut vegetables or use it as a spread. It is vegan, dairy-free, and gluten-free.

Ingredients

(Makes 12 servings)

1, 3lb sugar pumpkin, roasted and pureed
1 can (540ml) chickpeas, drained (aqua fava reserved)
1/4 cup tahini
1/4 cup aqua fava (or more depending on thickness)
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
juice of 1 small lemon
1, 1/2 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon sea salt (or to taste)

Directions

Preheat oven to 350°F / 180°C and line a baking sheet with parchment paper. Set aside.

Cut the pumpkin in half and scrape out the pumpkin seeds and connective material (reserve seeds for roasting). Place pumpkin halves cut-side-down on the baking sheet and roast until a fork easily pierces the skin (about 45 minutes). Remove from heat, set aside, and allow to cool enough to be handled. Once cooled, use a spoon to scrape the flesh from the skin (discard skin) and transfer to a blender. Blend until smoothly puréed.

To the blender, add the remaining ingredients. Blend on high until silky smooth. Taste and adjust seasoning as needed.

Transfer into an airtight container and refrigerate for a minimum of 1-hour prior to serving.

Nutritional Information Per Serving: