If you love protein-packed hummus, you’ll go crazy for this seasonal twist made with pumpkin puree and pumpkin pie spice. Serve it with your favorite sliced vegetables for a healthy Thanksgiving app.
YIELDS:6 – 8 serving(s)
PREP TIME:15 mins
TOTAL TIME:2 hrs 30 mins
FOR THE ROASTED GARLIC
- 1/2 c.olive oil
- 3cloves garlic, smashed
FOR THE HUMMUS
- 115.5-ounce can chickpeas, drained
- 1 c.canned pure pumpkin puree
- 2 tbsp.lemon juice, plus more if needed
- 2 tbsp.tahini
- 1/2 tsp.pumpkin pie spice
- Kosher salt, to taste
- 1/4 c.pumpkin seeds
- Crackers and cut-up vegetables, for serving
- 1For the roasted garlic: Preheat the oven to 375 ̊. Place the olive oil and garlic in a ramekin or small baking dish and roast until the garlic turns a light golden color and becomes tender but does not brown, 15 to 20 minutes.
- 2For the hummus: Add the roasted garlic plus 2 tablespoons of the oil from the ramekin to a food processor (reserve the remaining oil). Add the chickpeas, pumpkin puree, lemon juice, tahini, pumpkin pie spice and a nice pinch of salt. Blend until smooth, then add a bit more of the roasted garlic oil. Taste and add a bit more salt and lemon juice if needed. Spoon into a bowl and pour any remaining roasted garlic oil over the top; cover and refrigerate at least 2 hours.
- 3When ready to serve, cook the pumpkin seeds and a pinch of salt in a skillet over medium-high heat, tossing, until the seeds are fragrant and develop a bit of a sheen, about 4 minutes. Season with a pinch of salt. Sprinkle the toasted pumpkin seeds on the hummus and serve slightly chilled or at room temperature with crackers and cut-up vegetables.