Fall Pumpkin Hummus
A seasonal hummus made with roasted pumpkin, chickpeas, tahini, and pecans—perfect for Halloween or Thanksgiving.
Equipment
- 1 Mixer or blender
Ingredients
- 1 small sugar pumpkin (or pie pumpkin) or 300 grams pumkin puree.
- 2 cloves garlic
- 200 grams canned chickpeas rinsed and drained
- 1 tbsp tahini
- A few pecans
- olive oil extra virgin
- Salt
- Thyme optional
- A pinch of smoked paprika optional
Instructions
- Preheat the oven to 200°C (400°F).
- Cut the pumpkin in half, scoop out the seeds, and place it cut-side up on a baking tray with parchment paper.
- Drizzle with olive oil, sprinkle with salt (and thyme if using), and roast for about 40 minutes, until soft.
- Let the pumpkin cool slightly. Scoop the flesh into a blender or food processor.
- Add the garlic, chickpeas, pecans, tahini, smoked paprika if using, and a drizzle of olive oil.
- Blend until smooth and then adjust the texture with more olive oil, salt, or garlic, if needed.
- Serve with bread, pita, or vegetable sticks for a lighter version.
Nutrition
Calories: 180kcal
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