Pumpkin and Roast Garlic Hummus
Great way to use up leftover over pumpkin and this recipe combines two of my favourite things – chickpeas and pumpkin! Happy days. Not only is this pumpkin and roast garlic hummus super delicious it’s also really wholesome and healthy – adding some extra fibre and anti-oxidants from the pumpkin. I love the golden colour of this hummus which has been enhanced even more by the turmeric. You can spice it up as much as you like – I like adding a generous pinch of chilli flakes.
I love experimenting with new hummus flavours; the options are endless (my favourite; beetroot, edamame, roast peppers, roast carrots, sundried tomatoes are all delicious ways to add taste and mix it up a bit).
I think this is really yummy spread onto rye bread and topped with some cherry tomatoes or with crunchy slaw and lots of salad.
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- 1 can organic chickpeas
- 1 cup roast pumpkin or squash
- 1/2 bulb garlic
- 2 tbsp tahini
- 2 tbsp olive oil
- 1/2 tsp cumin seeds
- 1/2 tsp corriander
- 1/2 tsp turmeric
- Pinch chilli flakes
- Pinch sea salt
- Black pepper
- Juice 1/2 lemon
- 2/3 cup water
- Cut up the squash (no need to remove the skin), place on a baking tray and drizzle with a little oil, salt and pepper. Add the garlic to the baking tray (no need to skin the garlic). Roast for 40-50 minutes on a medium heat until tender. Allow to cool.
- Squeeze out the garlic then add all the ingredients to your food processor and blitz until you get the consistency you like. You might want to add some more water to make the hummus a bit thinner consistency.