Roasted pumpkin hummus

Autumn-Infused and Slightly Spicy Roasted Pumpkin Hummus

Did you know that pumpkin, packed with vitamins and rich in beta-carotene, is a truly powerful vegetable? Beyond its wonderful taste, pumpkin offers a range of health benefits, helping to balance cholesterol levels, maintain skin health, and provide protection against cancer due to its high content of phytonutrients. Additionally, pumpkin supports the immune system, keeping it strong and effective against colds.

With its beautiful appearance and slightly sweet flavor, pumpkin is perfect for a variety of dishes, from smoothies and cakes to soups and casseroles! Roasted pumpkin, especially when seasoned, is also an ideal addition to hummus. As autumn is in full swing, it’s the perfect time to make a comforting batch of roasted pumpkin hummus! If you’re a hummus fan, this recipe is definitely worth trying!

Servings: Two
Preparation time: Approximately 1 hour
Difficulty: Easy

You will need:

• 250g butternut squash or pumpkin cubes
• 230g cooked chickpeas (rinse if using canned chickpeas)
• 2-3 tbsp tahini (optional)
• 1-2 tsp ground cumin
• 1-2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1-2 fresh garlic cloves (depending on your preference)
• 1-2 tsp Himalayan salt or sea salt
• 2 tbsp freshly squeezed lemon juice
• ground black pepper (to taste)
• 100ml water (start with less and add more as needed)
• Food processor or blender

How to make pumpkin hummus?

1. Preheat the oven to 180°C (350°F) and line a baking tray with baking paper. Peel and cube the pumpkin. Place the pumpkin cubes on the baking tray and roast in the oven at 180°C (350°F) for 25-30 minutes. Remove from the oven and let cool slightly.
2. While the pumpkin cools, prepare the remaining ingredients. Once the pumpkin has cooled to at least room temperature, combine the chickpeas, lemon juice, garlic, tahini (if using), and spices in a food processor, and add the roasted pumpkin. Blend until the hummus reaches a silky, creamy texture.

Enjoy the hummus on fermented buckwheat bread, gluten-free seed bread, or with fresh vegetable sticks! Store in an airtight container in the refrigerator.