Roasted pumpkin hummus

Autumny and slightly spicy roasted garlic hummus

Did you know that pumpkin, packed with vitamins and rich in beta-carotene, is one of the most versatile vegetables? In addition to its great taste, pumpkin offers a multifaceted health boost by balancing cholesterol levels, caring for skin health and also providing protection against cancer thanks to its high phytonutrient content. In addition, pumpkin also supports the immune system, helping it to stay strong and fight colds effectively.

With its beautiful appearance and semi-sweet flavour, pumpkin is perfect for a variety of dishes – from smoothies to cakes and soups to baked dishes! In addition, pumpkin, especially roasted pumpkin with spices, is also ideal as a garnish in hummus. With autumn in all its glory, it’s exactly the right time to make nothing but a refreshing roasted garlic hummus! If you’re a hummus lover, the recipe below is definitely worth a try!

Quantity: for two
Preparation time: about 1 hour
Severity: light
It will take:

• 250g muscatel or bottle gherkin cubes
• 230g cooked chickpeas (if using canned chickpeas, rinse under running water beforehand).
• 2-3 tbsp tahini (optional)
• 1-2 tsp ground spices
• 1-2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1-2 fresh garlic cloves (depending on how big a garlic lover you are!)
• 1-2 tsp Himalayan salt or sea salt
• 2 tablespoons freshly squeezed lemon juice
• ground black pepper (to taste)
• 100ml water (add a little less initially and add more if necessary)
• a food processor or blender

How to make pumpkin hummus?

Preheat the oven to 180 degrees and line a baking tray with baking paper. Then peel the pumpkin and dice it. Place the pumpkin cubes on a baking tray and roast in the oven at 180 degrees for 25-30 minutes. Then set aside and allow to cool slightly.

While the pumpkin is cooling, prepare the remaining ingredients. Once the pumpkin has cooled to at least room temperature, place the chickpeas in a food processor with the lemon juice, garlic, tahini (optional) and seasonings and add the roasted pumpkin. Process until the hummus reaches a silky creamy texture.

Enjoy hummus on sourdough truffles, with gluten-free seeded bread or even with fresh vegetable sticks! Store in the fridge in an airtight container.