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Pumpkin and roast garlic hummus
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Pumpkin and Roast Garlic Hummus

This delicious pumpkin and roast garlic hummus is a great way to use up leftover over pumpkin - wholesome and amazing on charred bread.
Course Appetizer, Lunch
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Christmas, Dinner party, Hummus, Pumpkin hummus, Roast garlic hummus
Prep Time 10 minutes
Cook Time 40 minutes
Author Niki Webster

Ingredients

  • 1 can organic chickpeas
  • 1 cup roast pumpkin or squash
  • 1/2 bulb garlic
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander
  • 1/2 tsp turmeric
  • Pinch chilli flakes
  • Pinch sea salt
  • Black pepper
  • Juice 1/2 lemon
  • 2/3 cup water

Instructions

  • Cut up the squash (no need to remove the skin), place on a baking tray and drizzle with a little oil, salt and pepper.
  • Add the garlic to the baking tray (no need to skin the garlic). Roast for 40-50 minutes on a medium heat until tender. Allow to cool.
  • Squeeze out the garlic, then add all the ingredients to your food processor and blitz until you get the consistency you like.
  • Add some more water to make the hummus a thinner consistency.

Notes

4-6 servings