Roasted Garlic and Pumpkin Hummus

By draingal

Ingredients

• 1/2 cup olive oil
• 3 cloves garlic, smashed
• One 15.5-ounce can garbanzo beans, drained
• 1 cup canned pumpkin puree
• 2 tablespoons lemon juice, plus more if needed
• 2 tablespoons tahini
• 1/2 teaspoon pumpkin pie spice
• Kosher salt
• 1/4 cup pumpkin seeds
• Kosher salt and freshly ground black pepper

Details

Servings 1
Preparation time 125mins
Cooking time 150mins
Adapted from foodnetwork.com

Preparation

Step 1

For the roasted garlic: Preheat the oven to 375 degrees F.

Place the olive oil and garlic in a ramekin or small baking dish and roast, making sure the garlic does not begin to brown but just turns a light golden color and becomes tender, 15 to 20 minutes.

For the hummus: Add the roasted garlic cloves plus 2 tablespoons of the oil from the ramekin (reserve the remaining oil) to a food processor along with the garbanzo beans, pumpkin puree, lemon juice, tahini, pumpkin pie spice and a nice pinch of salt. Blend until smooth, then add a bit more of the roasted garlic oil to smooth out the texture. Taste and add a bit more salt and lemon juice if needed. Spoon into a bowl and pour any remaining olive oil over the top; cover and refrigerate at least 2 hours.

For the pumpkin seed garnish: When ready to serve, add the pumpkin seeds and a pinch of salt to a saute pan on medium-high heat and toast, tossing, until the seeds are fragrant and develop a bit of a sheen, about 4 minutes. Season with a pinch of salt.

Sprinkle the toasted pumpkin seeds over top of the hummus and serve slightly chilled or at room temperature.

Recipe courtesy of Sunny Anderson