Roasted Pumpkin Hummus
Plate by Crate & Barrel.
Road trip recipe log #1: yep, it’s Autumn and my favorite season of the year. Not just because of the holidays, but mostly because the Fall ingredients to cook with. As everyone talks about Pumpkin Spice Lattes or Pumpkin Pie (which are both delicious by the way), I like to make savory things with pumpkins. Remember, it’s just a squash — nothing more, nothing less. Here, I made a Roasted Pumpkin Hummus for one of our road trip snacks, which takes your typical hummus to a whole other level by giving it a squash flavor note. Great with pita bread, crackers, or crudite.
Ingredients:
1 sugar pumpkin, halved and seeded
1 cup canned chickpeas, drained and rinsed
12 cloves of roasted garlic
1/2 cup tahini
Zest and juice of 1 lemon
Extra virgin olive oil
Kosher salt and pepper to taste
Pinch of harissa (for garnish)
Pepitas (for garnish)
Pita bread, crackers, and/or crudité (for serving)
Steps:
Preheat oven to 375 degrees (non-convection)
Season the cut side of the pumpkin halves liberally with salt and pepper. Place them cut side down on a baking sheet lined with parchment. Roast in the oven for 50 minutes. Remove from oven and let cool. When the pumpkin is cool to handle, scoop out all the flesh.
In a food processor, add the pumpkin, chickpeas, garlic, tahini, zest, juice, 3 tablespoons of EVOO, 1 teaspoon salt and 1/2 teaspoon pepper. Blend until smooth. If needed, adjust seasoning to your liking with additional S&P.
Transfer the hummus to a bowl and chill in the refrigerator for at least 1 hour.
Place hummus in a serving bowl. Make a shallow well in the middle of the hummus. Drizzle some EVOO over the top, and garnish with pepitas and a liberal pinch of harissa (you got microgreens? Sure, toss them on there too). Serve with pita, crackers, and/or crudité.
