Pumpkin Hummus with Roasted Garlic
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Do you like hummus? And pumpkin? Have you ever had a pumpkin hummus?
This savory pumpkin hummus with roasted garlic is a much more mild version of traditional hummus. I swapped out tahini with pepitas and added a few more seasonings to really bring out the pumpkin. The end result makes a mellow hummus that is creamy, earthy, and savory with just a hint of pumpkin and garlic. This pumpkin hummus recipe is completely zero waste, nut-free, and vegan. It pairs wonderfully with many kinds of chips and dipping vegetables like carrots, broccoli, celery, and tomatoes. And, of course, it goes great with pita bread.
If you are even the least bit curious about this, please read on. I promised you won’t be disappointed.
The Story Behind the Hummus
I have a confession to make: I’m not the biggest fan of hummus. Now don’t get me wrong here, I do like hummus but in very small amounts. I just get tired of the taste quickly. The store-bought stuff is usually too sour with the lemon and the batches I make at home were usually too big that I never got through it all in time before it went bad.
So I started making it exclusively for pot-lucks and parties. I could enjoy a little at home and give the rest away that night. Then I could have my hummus and eat it too- so to speak.
I have always wanted to be a hummus addict. The dish is so good for you. It’s completely vegan, gluten, and dairy free. It is packed with nutrients and plant-based proteins. The vitamins and minerals in hummus include iron, folate, phosphorus and B vitamins as well as manganese, copper, and magnesium. It also contains virgin olive oil which helps combat inflammation and heart disease. And hummus is a good source of fiber which may promote weight loss. Really, there are so many reasons to love the stuff.
So when I was coming up with this recipe, I kept a few things in mind. First, we needed to tone down the sharp flavors in hummus. So I started with immediately reducing the suggested amount of lemon since that seemed the most obvious one. I didn’t picture a lemony tasting pumpkin hummus.
Second, I roasted the garlic instead of using it raw. Roasted garlic is much more mellow in flavor and slightly sweet so I thought it would be perfect with the pumpkin. If you’ve not roasted garlic before, it’s really easy. I’ll show you how to do that later on.
Third, I substituted out the tahini with pepitas. I know some die-hard traditional hummus fans might boo at me for that but I just thought it makes sense. Pepitas are pumpkin seeds after all, and might even bring out the pumpkin flavor in the finished hummus. I think it did exactly that!
Tips for Roasting Garlic and Making the Pumpkin Hummus
- This recipe calls for roasted garlic. When roasting garlic, you can either use a cast-iron skillet on a medium heat or the broiler setting in the oven depending on your preference. Keep the skins on the clove pieces and lay them on the baking sheet or skillet. Roast cloves until they are brown which takes anywhere between 5-8 minutes depending on which method you use. If you use the stovetop, turn them to evenly brown on all sides. That’s it!
- I highly suggest using homemade pumpkin puree in this recipe. This will eliminate waste which is good for the planet. Also, it tastes so much better than the canned stuff and it isn’t difficult to make. Just look for the smaller pumpkin labeled “pie” or “sugar” pumpkin. Roast that baby in the oven for about an hour until it is easily pierced with a fork. And you’re done! If you’ve never made homemade pumpkin puree, this post might be helpful. That being said, if you cannot get any pumpkins near you or just don’t have the time, canned pumpkin will be suitable. Just make sure it isn’t pie filling.
- Also, the same thing can be said for cooking chickpeas at home too. This is another great way to reduce your waste and they taste better as well. Cooking up your own chickpeas at home is really easy but it does take a little planning and preparation ahead of time. I prefer to use a pressure cooker like my Instant Pot (affiliate link). Use 3/4 cup dried beans to make 1 1/2 cups cooked. Soak the beans overnight and it only takes 6 minutes to cook. However, there are many ways to cook dried chickpeas. If you opt for the canned chickpeas, drain and wash them in cold water before putting them in the blender or food processor.
- Did you save that cooking water? Either cooking water or filtered water will work. If you made your own cooked chickpeas, I highly recommend using the cooking water (or you can save it for aquafaba!). However, canned chickpeas typically have additional sodium so I would recommend that you use filtered water. If you choose to use the can water, just reduce the amount of salt you add.
- For the hummus I found that 3/4 cup of water is a good starting point but depending on how dry the beans are will vary the total amount of liquid you will need to use. So I would say start with a 1/4 of water. If any additional water is needed, add it a tablespoon at a time to reach the desired thickness. I found about 1/2 cup was enough for the hummus in the picture to your right but you might need more or less.
- My original recipe used mace instead of nutmeg. I decided to swap it out for nutmeg because many of my readers did not know or have access to mace. If you would prefer to use mace, try 1/4 tsp. first and add more if desired.
- You can use either a blender or food processor to make hummus. I have used both. Personally, I prefer to use a blender but it needs to be a high-performance blender like my Vitamix 5200 (affiliate link) or a Blendtec blender (affiliate link). I highly recommend getting a high-performance blender like one of these! For more info I wrote an in-depth review about my Vitamix that you might find useful.
Now onto the fun part!
Like zero/low waste vegan snacks? So do I! You might want to check out my cheesy kale chips, vegan queso, strawberry and rhubarb fruit rolls, chai milkshake, peanut butter and jelly smoothie, and the pumpkin-less pumpkin pie smoothie.
If you give this recipe a try, I’d love to see your awesome creation! Leave a comment, rate it, and don’t forget to hashtag a photo on Instagram #sustainablesauceresses!
Or if you have any questions or feedback, you are always welcome to leave me a comment below. I’d really love to hear from you!
Pumpkin Hummus with Roasted Garlic
- Blender or Food Processor
- Baking tray
- Measuring Cups and Spoons
- 1½ cups chickpeas, cooked and drained
- 1 cup pumpkin puree
- 3/4 cup cooking water or filtered water
- 3-4 cloves garlic
- 1/4 cup pepitas (hulled pumpkin seeds)
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1 tsp. cumin, ground
- 1 tsp. pink himalayan or sea salt or to taste
- 1/2 tsp. cinnamon, ground
- 1/2 tsp. nutmeg, ground
- 1/2 tsp. black pepper ground
- Cook chickpeas using one of the methods mention above. Let them cool before use and save some cooking liquid for the hummus.
- Preheat oven on broiler setting 500F or 260C
- Move oven rack to the highest notch in the oven. You want it close to the heating element.
- Place garlic cloves still in their skins on the baking tray.
- Roast garlic for 5-7 minutes or until outer skins are brown and starting to char. Let cool to touch.
- Place everything except the water in the blender or food processor.
- Turn on the lowest setting.
- Add about ¼ cup of the water first. If more is needed add it 1-2 tablespoons at a time until you reach the desired consistency. Use more water if needed.
- Serve immediately if desired. Store in a covered container in the fridge for up to one week.
Did you give this recipe a try?