Pumpkin Hummus
This silky hummus is prime for the dipping. Whether your weapon of choice is pita bread, fresh falafel, any manner of veggie stick or even the humble human finger, hummus is universal.
Makes about 2 cups
Ingredients:
- 14 oz. peeled and cleaned pumpkin (winter squash), cut into ¾-in. cubes
- 1 tbsp. olive oil, plus more for drizzling
- 1 head garlic
- 14 oz. tinned chickpeas, drained and rinsed
- Juice of ½ lemon
- ⅓ c. tahini
- 1 tsp. kosher salt
- 1 tsp. ground cumin
- ½ tsp. chili powder (optional)
- 1 tsp. toasted peanuts
- 2 sage leaves, thinly sliced
Print Recipe
Instructions:
-
Preheat the oven to 350°F.
-
Place the pumpkin in a roasting tin and drizzle over the tablespoon of olive oil. Break up the garlic head and toss the cloves in the tin, then season everything with salt and cracked black pepper. Roast in the oven for 20–25 minutes, until the pumpkin is soft. Remove from the oven and allow to cool slightly.
-
Place the pumpkin into the bowl of a food processor. Squeeze the garlic flesh from the skins, and add to the bowl, along with the chickpeas, lemon juice, tahini, salt, cumin and chili powder, if using. Turn the processor on, then with the motor running, slowly add up to ½ cup cold water. Check the texture as you go, stopping when it reaches your desired texture.
-
Transfer to a serving bowl and garnish with the toasted peanuts, sliced sage and a drizzle of olive oil.
