Hummus is one of my favorite things to play with. You can make it super creamy and authentic by soaking your own chickpeas, peeling them, steaming them and adding some beautiful spices. You can open a can and add it to a food processor quickly, throw in your favorite additions and quickly whip up some homemade dip! You can add roasted veggies, you can top it with toasted seeds, sauteed vegetables, even gorgeous braised meat! It’s really fun to play with hummus in all these ways, make it your own and make it a meal!
I love using hummus as not only a delicious dip but also a base for lunch or dinner. After dining at Shaya, an amazing high end Israeli restaurant in New Orleans, I recognized how incredible it was to TOP your hummus! Slow braised lamb, olive oil and feta? YES. Sauteed vegetables and toasted seeds? YES. The list goes on and on. I also love to use hummus as part of a salad. Forget salad dressing, toss your salad with hummus for a hearty and super flavorful switch.
Now, onto something fun and focused on the holidays-roasted pumpkin hummus! Now, you do need a little sugar pumpkin here to roast but it couldn’t be easier. Cut that puppy in half, scoop out the seeds, cut into wedges and roast with some olive oil for that perfectly caramelized depth of flavor that you’ll add to your hummus base. It’s a fun little surprise and if you top it with a delicious olive oil and toasted pumpkin seeds you’ll be in heaven.
Roasted Pumpkin Hummus
Free From Top-9 Food Allergens, Vegan
Makes: about 1 1/2 cups
Prep Time: 30 minutes
- 1 small sugar pumpkin
- 1-27 oz. can chickpeas, drained
- 1/4 c. unsweetened watermelon seed butter (or tahini if you can have sesame)
- 1/4 c. olive oil
- 3-4 Tbsp. water
- salt and pepper, to taste
- additional olive oil, for roasting
- toasted pumpkin seeds, to top
- Preheat oven to 400, preferably convection roast if you have it! Line a rimmed sheet tray with parchment and set aside.
- Cut the pumpkin in half and scoop out the seeds and strings. Cut into wedges, toss lightly with olive oil and spread out on sheet tray. Sprinkle with salt and roast for 25-30 minutes until golden brown.
- Once lightly cooled, scoop the fresh from the skin and add to the bowl of a food processor. Add the drained chickpeas, watermelon seed butter (or tahini), olive oil, water and a sprinkle of salt.
- Turn the processor on and puree until super smooth, adding more water as needed. Don’t be afraid to let your processor run for a couple minutes! This helps it get nice and smooth and fluff it up. Taste for seasoning, adding more salt and pepper, as needed.
- Scrape into a bowl and top with a nice swirl of olive oil and the toasted pumpkin seeds. Enjoy with your favorite chips and cut vegetables!