Most people love sweet pumpkin recipes, but how about trying a savory one instead? This rich, creamy hummus is perfect for fall and is sure to be a hit!
1poundfresh pumpkin or zapallo(or 1 ½ cup puree)
30ounceschickpeas*drained (2 cans)
3large garlic clovesminced
2tablespoonsextra virgin olive oil
1/2cupwater+ more as needed
1/4cuptoasted pumpkin seedsto garnish
Freshly ground black pepperto garnish
Preheat the oven to 350°F.
Cut the squash into half and place it on a baking sheet, and then roast it for 40 minutes, until the flesh is tender enough to be mashed into a puree.
Combine the chickpeas, minced garlic cloves, tahini, lemon juice, olive oil, and ½ cup of water in the bowl of a food processor or electric blender. Process for 20 seconds, scraping down the sides of the processor or blender as needed. Add an extra tablespoon of water at a time if necessary, until the chickpea mixture is thick but smooth.
Add the roasted puree (or canned puree), ground cumin, and salt. Process until the ingredients are fully combined. Add an extra tablespoon of water at a time if the mixture is too thick, until you get a creamy puree.
Garnish hummus with toasted pumpkin seeds and freshly ground black pepper before serving with slices of bread or pita chips.