Roasted Pumpkin Hummus
Your hummus deserves a fall makeover: Roasted Pumpkin Hummus. Serve the beautiful golden hummus with homemade crackers as the ideal crowd-pleasing snack!
Servings 4 people
Calories 139kcal
Equipment
Ingredients
- 1/2 Hokkaido pumpkin
- 1/4 teaspoon olive oil
- 1 cup canned chickpeas - rinsed and drained
- 1 tablespoon tahini
- 3/4 teaspoon salt (more to taste)
- 1 teaspoon sesame oil
- 2 teaspoons lemon juice
- 1/4 cup water (add more if it's too thick)
Toppings
- 1 teaspoon olive oil
- 1 tablespoon chopped parsley
- 1/2 teaspoon black sesame seeds
- 1/2 teaspoon white sesame seeds
Instructions
- Cut a Hokkaido pumpkin in half (we will only need one half) and remove the seeds. Brush the insides with olive oil and sprinkle them with salt.
- Bake the pumpkin at 400°F/200°C for 20 minutes with the insides facing down, then flip the pumpkin and let it bake for another 10 minutes. The pumpkin should be soft by then.
- Scoop the pumpkin (remove the skin) into a blender, add the chickpeas, tahini, salt, sesame oil, lemon juice, and water.
- Blend until smooth (add more water if the consistency is too thick.
- Top with olive oil, white and black sesame seeds and chopped parsley. Enjoy!
Nutrition
Calories: 139kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Sodium: 559mg | Potassium: 671mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2410IU | Vitamin C: 23.2mg | Calcium: 67mg | Iron: 1.7mg