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Ingredients
- 1 1/2 cups pure pumpkin puree
- 15 oz can chickpeas drained and rinsed
- 3 cloves garlic roasted or minced
- juice of 1 lemon
- 2 Tbsp olive oil
- 1 Tbsp maple syrup or honey
- 1/2 tsp Ground cumin
- pinch cayenne pepper
- salt and pepper to taste
- pumpkin or sesame seeds to garnish
Ingredients
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Instructions
Roasting the pumpkin
- Preheat the oven to 350 degrees and line a baking sheet with parchment. Slice off the top of the pumpkin; scoop and discard seeds and pulp; slice into wedges. Lay the wedges on the prepared baking sheet, drizzle with olive oil, and season generously with salt and pepper. Roast for 45 minutes or until tender. Let cool; remove the flesh and puree.
Roasting the garlic
- In a small saucepan over low heat, warm 1 to 2 tablespoons of olive oil. Add 3 peeled cloves of garlic and simmer for 15 minutes.
Hummus
- Puree all the ingredients in a food processor or blender until smooth. Add oil as needed. Garnish with olive oil and seeds.
Recipe Notes
Approx. Nutrition per serving: Calories 64; Total Fat 2g; Sodium 71mg; Carbohydrates 10g; Fiber 4g; Sugar 0g; Protein 3g
Source: https://www.31daily.com/roasted-pumpkin-hummus/
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