Roasted Garlic and Pumpkin Hummus
By 
Dress up your hummus with fall’s favourite flavour: pumpkin. In this recipe we’ve also added a dozen roasted garlic cloves and toasty salted pumpkin seeds for crunch. Hummus is best enjoyed when served at room temperature, and can be stored in the fridge for up to three days.
Serves 4-6
You’ll Need
- 1 head garlic, cloves peeled and separated
- ¼ cup olive oil, plus extra for drizzling
- Kosher salt
- Freshly ground pepper
- 1 – 19 oz. can chickpeas, drained and rinsed
- 1 cup pumpkin purée
- 2 Tbsp tahini
- Juice of ½ lemon
- For the pumpkin seed garnish
- 2 Tbsp pumpkin seeds
- Kosher salt
- Freshly ground pepper
Prep and Cook
- Preheat the oven to 375°F. Place the garlic and olive oil in a small, shallow baking dish. Seasonally well with salt and freshly ground pepper and toss to combine. Roast for 15-20 minutes, or just until the garlic turns golden and is tender. Take care not to let it get too dark or overly browned.
- Scrape the roasted garlic and oil into a food processor fitted with a blade attachment. Add the chickpeas, pumpkin purée, tahini and lemon juice and a pinch of salt and blend until smooth. You will need to stop the processor and scrape down the sides of the bowl a few times.
- Taste and adjust the seasonings, adding more lemon or salt, if needed. Transfer to a bowl or plate and drizzle with a little olive oil.
- To make the pumpkin seed garnish, combine the pumpkin seeds and a pinch of salt in a small skillet set over medium-high heat. Toast, tossing, until the seeds are fragrant and golden along the edges, 2-3 minutes. Season with another pinch of salt and freshly ground pepper and sprinkle over the top of the hummus. Serve at room temperature.
