So Simple Roasted Pumpkin Hummus
This hummus is such a tasty, delicious and unusual dip. It is super simple and uses basic ingredients while still tasting amazing. This hummus is even oil free!
For ages I have been looking around the supermarkets for a good quality hummus as most of the existing dips in the supermarket are full of bad oils that aren’t good for our bodies. Buying ready made dips is just so easy and convenient that I have never really thought that actually making my own. I am amazed that not only is this recipe simple and have less ingredients but most importantly, it is free from those nasty harsh oils and preservatives that in large doses aren’t good for us.
* The pumpkin in this recipe does need almost an hour to roast but you can just chuck it in the oven and set a timer and then forget all about it. Once the pumpkin is cooked then the rest of the process is ever so quick and takes under five minutes.
I hope you enjoy this delicious hummus and that you find a range of different combinations and ways to serve it !
Benefits Of Pumpkin
- The potassium contained within pumpkins can have a positive effect on blood pressure
- The antioxidants and vitamins contained within pumpkins could prevent degenerative damage to the eyes
- Canned pumpkin pie mix typically contains added sugars and syrups
- Uncut pumpkins should be stored in a cool, dark place for up to 2 months
- Pumpkin puree or canned pumpkin can be used as a replacement for butter or oil in baking recipes
Read more here
- 1/2 cup of chopped pumpkin (no skin)
- 1 jar of chickpeas (rinsed and drained)
- 1 tablespoon of tahini
- 2 bulbs of garlic
- 1/2 tablespoon of dijon mustard
- 1/4 teaspoon of pure maple syrup
- 1 teaspoon of apple cider vinegar
- pinch of salt and pepper to taste
- 1 teaspoon of ground cumin
- 3 tablespoons of water
- Preheat the oven to 180 degrees celsius.
- Place the chopped pumpkin and the garlic bulbs into a baking dish and into the oven for around 45-60 minutes until soft.
- Once all cooked add to a food processor (the garlic needs to be squeezed out of the bulb and no skins should be put into the mixture as they don't taste very nice) combine them along with chickpeas, tahini, mustard, salt and pepper, apple cider vinegar, maple syrup cumin and the water.
- Pulse the mixture until creamy and smooth and a bright vibrant yellow colour has appeared.
- Serve along side veggies or crackers - Eat and enjoy!!!
- This hummus will last up to two weeks when stored in an air tight container or jar in the fridge.
Recipe Credit: Mia