Paleo Pumpkin Hummus

By ROBandSEAN

For this recipe, I used fresh baked pumpkin, roasted cauliflower (to replace the beans), and oven-roasted garlic. The garlic is to die for. With a little coordination, it was easy to just bake it all at the same time. Cut the pumpkin in half, scrape the seeds, and bake it upside down. The cauliflower florets roast easily in a bit of ghee or coconut oil. For the garlic, cut of the top 1/2 inch of the garlic head to expose the cloves inside. Bake covered in a small dish until tender. Amazingly enough, they were all done in less than 30 minutes.

Ingredients

• 1 and 1/2 cups cooked pumpkin puree (freshly baked or canned)
• 1 cup cauliflower florets
• 1 tsp ghee or coconut oil
• 1 large head of garlic
• 1/4 cup tahini
• 2 TBS olive oil
• 2 TBS fresh lemon juice
• 2-3 roasted garlic cloves
• 1/4 tsp cumin
• unrefined sea salt, to taste
• OPTIONAL: 1-2 tsp RAW honey
• Garnish: more olive oil and paprika

Details

Servings 2
Adapted from savorylotus.com

Preparation

Step 1

Preheat oven to 400'F.
Toss cauliflower florets in fat of choice and place onto baking sheet. Then cut the top ½ inch off of your garlic head, place into small baking dish (cut side up), and cover. Place both into hot oven. (if baking your pumpkin as well, cut in half, deseed, and place open side down onto large baking pan)
Bake cauliflower for 15-20 minutes, until soft and starting to brown a bit.
Bake head of garlic for 20-25 minutes, until cloves are nice and soft. (You pumpkin should be done soon after)
Once everything is cooked, allow to cool.
Place ALL ingredients into food processor and puree until creamy smooth.
Adjust for salt and garlic (and optional honey if you like a titch of sweet)
ENJOY! Serve with fresh veggies, your favorite crackers, or whatever else makes you happy!