Roasted pumpkin hummus
Do you love hummus? Try this recipe that perfectly combines chickpeas and pumpkin. Besides being able to serve it to your little monsters just before Halloween, you can take advantage of Castro Fruits and Vegetables ‘ amazing discount offer to get the ingredients you need to make it!
Ingredients
(Serves 6)
- 1 small pumpkin (approximately 500g), peeled, deseeded and diced
- 6 tablespoons of olive oil, divided
- 1 tsp ground coriander
- 1 garlic bulb
- 1 can of chickpeas, drained and rinsed (reserve some of the liquid)
- 2 tablespoons of tahini
- 2 tablespoons of maple syrup
- The juice of a lemon
- 1 pinch of salt
- 1 tsp paprika
- 1 tsp sesame seeds
- 1/4 cup finely chopped Italian parsley
Preparation
- Preheat oven to 425°F (220°C). In a large bowl, combine the diced pumpkin, 2 tablespoons of olive oil, and ground coriander. Toss to coat the pumpkin evenly. Spread evenly on a parchment-lined baking sheet. Cut the pointed end off the garlic bulb to expose the cloves. Place the bulb on the baking sheet and bake for 30 minutes.
- Let the pumpkin and garlic cool for about 15 minutes. Take the bulb at its base, turn it upside down, and squeeze out the roasted cloves. Place everything in a food processor with the pumpkin pieces, 3 tablespoons of olive oil, the chickpeas, tahini, maple syrup, lemon juice, and a pinch of salt. Blend until smooth. Adjust the seasoning and consistency with the chickpea liquid if needed.
- Pour the mixture into a serving bowl. Drizzle with the remaining olive oil, paprika, sesame seeds, and parsley. Serve warm with pita chips.