Pumpkin hummus gets loads of sweetness and color from the roast pumpkin and creamy like texture from chickpeas.
I always focused on simplicity, this is the easiest. bare-bone recipe, but has great flavor.
This dip is an excellent appetizer with crackers or store bought chips that offers a holiday.
Ingredients:
Directions:
Note: Prepare this Pumpkin hummus recipe up to a day ahead, and refrigerate.
500 gram pumpkin, peel and cut into pieces.
1/3 cup Olive oil
1 cup boiled chickpeas
4 cloves of garlic, roasted
1 tablespoon cinnamon powder
2 tablespoons lemon juice
Salt to taste
1 teaspoon honey
Roast pumpkin pieces in preheated Oven at 180 degree C for 20 minutes.
Now in a blender add roasted pumpkin and boiled chickpeas and make puree,add roasted garlic and blend until smooth. Add olive oil, lemon juice , salt and process again for 2 - 3 seconds.
Serve with crackers, roasted vegetables, pita bread or anything you like.
Drizzle the hummus with honey.