Easy Roasted Pumpkin Hummus
Discover the vibrant and nutritious world of vegan spreads with our Easy Roasted Pumpkin Hummus. This recipe stands out among classic hummus varieties, offering a delightful twist by combining roasted pumpkin, rich in taste and color, with olive oil and a blend of spices. Perfect for health-conscious individuals, this hummus variation is not only delicioius but also provides a burst of nutrients.
Preparing ahead is key, and having cooked chickpeas readily available in your freezer is a smart move for quick and delicious hummus creations. Remember, if chickpeas are out of reach, lentils make a great substitute, ensuring you never miss out on this delightful spread.
Cube the peeled and seeded pumpkin into 1 cm pieces.
Toss with 4-5 tablespoons of olive oil, 0.5 teaspoon each of oregano, 0.5 teaspoon garlic powder, and 0.5 teaspoon salt, stir well.
Spread pumpkin cubes on a baking tray lined with parchment paper. Bake in a preheated oven at 200 degrees Celsius for 25-30 minutes.
Use oven ventilation for a crispier crust.
Pumpkin is ready when it's slightly browned and softens to a fork's touch. Let it cool.
In a bowl, combine cooked chickpeas (reserve the liquid), garlic, tahini, salt, lemon juice, and roasted pumpkin.
Blend the mixture until smooth. Adjust salt and lemon to taste.
For a creamier texture, add the reserved chickpea liquid or boiled water.
Spread the hummus in a 1 cm thick layer on a plate or dish, creating stripes with a spoon.
Generously drizzle olive oil over the hummus.
Garnish with sesame seeds, pumpkin seeds, a pinch of cumin, paprika, and turmeric. Cover and refrigerate for at least 30 minutes to enhance flavors.
Serve with fresh bread or crackers and enjoy this scrumptious, wholesome hummus!
