Toasted Pepitas And Roasted Garlic Pumpkin Hummus Recipe
Up your homemade hummus game with this Toasted Pepitas And Roasted Garlic Pumpkin Hummus Recipe, decidedly fall take made with pumpkin, maple syrup, and roasted garlic. Serve it with crackers, cut up veg, or slather it on your favorite vegetable sandwich.
1(15 ounce) cancooked chickpeasor 1 ½ cups cooked chickpeas
1(15 ounce) can100% pure pumpkin puree (not pumpkin filling) or about 2 cups cooked pumpkin puree
1/3cuptahini
1/2teaspoonkosher salt
Juice of 1 lemon
1 1/2tablespoons Pure maple syrup
For Garnish:
Handfulpepitas(raw pumpkin seeds) toasted, for garnish (optional)
Handfulpomegranate arilsfor garnish (optional)
Maldon sea salt or other flaky sea salt, for garnish
Instructions
Roast The Garlic Oil: 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.
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.
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.