Roasted Garlic Pumpkin Hummus With Toasted Pepitas Recipe

Roasted Garlic Pumpkin Hummus With Toasted Pepitas Recipe
Roasted Garlic Pumpkin Hummus With Toasted Pepitas Recipe | https://saltandwind.com If fall were a dish, we're pretty sure this homemade pumpkin hummus recipe would be it. We know, there are a lot of pumpkin recipes out there from smoothies...
Skill
Course
Cuisine
Ingredients
13
Hands-On Time
10 minutes
Total Time
30 minutes
Yield
1 quart
Servings
4 to 12
Season
Roasted Garlic Pumpkin Hummus With Toasted Pepitas Recipe | https://saltandwind.com
Skill
Beginner
Course
Appetizer, Snack
Cuisine
American
Ingredients
13
Hands-On Time
10 minutes
Total Time
30 minutes
Yield
1 quart
Servings
4 to 12
Diet
Dairy-Free, Gluten-Free, Vegan, Vegetarian
Roasted Garlic Pumpkin Hummus With Toasted Pepitas Recipe | https://saltandwind.com

If fall were a dish, we're pretty sure this homemade pumpkin hummus recipe would be it.

We know, there are a lot of pumpkin recipes out there from smoothies and pumpkin muffins to curry noodles, agnolotti, and dessert, but this is another that's a very worthy contender.

Though we don't get the most iconic of fall weather in California, this recipe is, to us, very much Californian in its flavors. It's got all the things we love here in the Golden State: plant-based, seasonal, healthy, and with lots of depth of flavor.

If you're asking yourself what pumpkin hummus tastes like, well it has a slightly sweeter and more earthy flavor than classic hummus. This version also has some brightness, roasty notes, and nuttiness thanks to the lemon juice, roasted garlic, and tahini.

Pumpkin Hummus On Plate

How To Make Pumpkin Hummus

This easy hummus is so far superior to store-bought and proves that homemade hummus is well worth the effort. To make it, you first pan roast garlic in olive oil.

Then you add a handful of fresh sage and chili flakes to the oil to flash fry the herbs and crisp them up. It's a simple step that adds loads of flavor to the final dish.

The final bit is that you combine cooked garbanzo beans, pumpkin puree, garlic cloves, tahini, a few cloves of garlic, some lemon juice, and a touch of maple syrup and whir it together until it's airy and smooth.

Pumpkin Hummus On Plate

Tips To Make This Recipe

  • Cook The Garbanzo Beans: You may have noticed that we're a bit nuts about hummus around here. We like to make it from scratch by soaking and cooking the garbanzo beans. And, if you're into super smooth hummus like we are, then you'll probably want to peel the garbanzo beans. For all our thoughts on making hummus from scratch, head here. You can, of course, make this with canned beans and pumpkin, but do us a favor and try it all from scratch at least once!
  • And Bake The Pumpkin: If you can get your hands on a sugar pumpkin (aka a pie pumpkin), we highly recommend that you roast it and use the cooked puree in this recipe. For tips on how to do just that, head here.
  • Don't Skip The Tahini: A lot of hummus recipes don't call for tahini and we couldn't disagree with that more. The addition of tahini acts like a binder so it makes the recipe really blend exceptionally well and it adds a deep nuttiness that we adore.
  • Mix Up The Herbs and Spices: The fried sage and chile flakes bring a whole other dimension to the hummus but you can indeed mix it up. Lean into pumpkin spice flavors and use paprika and cinnamon. Or swap out sage for rosemary, thyme, or marjoram.
  • And Switch Up The Seeds And Nuts: Toasted pumpkin seeds or pepitas are as meta as it gets but you could garnish with something else like toasted almonds, sesame seeds, or sunflower seeds. We also like it topped with pomegranate arils for a sweet-tart note.
  • Make It Ahead: This is very much a dish you can make well ahead of time. As in, the hummus can be made up to 5 days ahead and refrigerated until ready to use. Just don't assemble it until you're ready to serve it.Pumpkin Hummus On Plate

What To Serve With Pumpkin Hummus

It's hard to go wrong just serving this hummus with cut-up raw vegetables and pita chips or crackers. However, you could serve it along with this Roasted Red Pepper Romesco Dip or as part of a cheeseboard for a more significant spread.

Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

Pumpkin Hummus On Plate

Ingredients

Instructions

Roast The Garlic: Place the olive oil in a very small pan or pot and place over low heat. Add the smashed garlic cloves and simmer for 10 to 15 minutes until golden and easily smashed.

Fry The Sage: Add in all the sage leaves and fry until they're just crisp, about 15 to 30 seconds. Remove the sage to a paper towel to drain. Then, if using, add a pinch of chile flakes and remove the pan from the heat.

Tip

The chile-garlic oil can be made up to 2 days in advance. Store covered until ready to use.

Puree The Hummus: Combine the drained chickpeas, pumpkin puree, tahini, garlic cloves, one tablespoon of the chile-garlic oil, the kosher salt, the juice of 1 lemon, and the maple syrup in a food processor fitted with an "S" blade.

Process on high until the mixture is smooth and fluffy, stopping and scraping down the sides once or twice to make sure everything is evenly combined.

Tip

 The hummus can be made up to 2 days in advance. Store covered and refrigerated until ready to use.

Serve The Pumpkin Hummus: Serve the pumpkin hummus topped with a drizzle of the chile-garlic oil, some pepitas and pomegranates (if using), some crisp sage leaves, and a pinch of salt.

Footnotes

https://saltandwind.com/recipes/642-roasted-garlic-pumpkin-hummus-recipe

Comments