Your favorite appetizer just got a Fall makeover: Roasted Garlic Pumpkin Hummus ~ golden, creamy, savory, and best of all, easy to make. Serve it with Pita Bread for a flavorful appetizer or snack.
It was 8 years ago when I discovered that chickpeas could be made into a delicious dip wherein you can go crazy overboard and dip whatever your heart desires into: pita bread, crackers, and veggies. It was also around that time when I first made this Classic Hummus at home. I wasn’t a fan of my first hummus but I ate it with blue corn chips and life went on.
After 8 dozen tubs of hummus,(which I think I’ve eaten to date) I already found a hummus recipe I love and like. But for some odd reason, I haven’t shared it yet here on the blog yet …..except today when it’s gotten a fall makeover.
Guys, meet my Roasted Garlic Pumpkin Hummus. It’s still a savory hummus, garlicky (because of the roasted garlic) and with a bit of a spicy kick (because of the paprika). The addition of pumpkin puree made it beautifully golden and lent a sweeter note, adding another layer of flavor that makes it more addictive!
peanutbutter♥ liked it but I could tell he asn’t a fan but Ykaie super loved it. As in, she almost ate the whole batch. I made this over the weekend and we all had this for lunch as an appetizer before diving into my yummy Butter Chicken Meatballs (which recipe I will be sharing tomorrow, promise!). Then Ykaie had this again yesterday for lunch and for merienda……. and surprisingly for breakfast today. So, ubos na…. and I think she wants me to make another batch. LELz.
I’m okay naman with her eating Roasted Garlic Pumpkin Hummus because it’s actually healthy.
So guys, if you’re looking for a delicious appetizer-slash-snack, you can make this. Super easy and no cooking involved. If you don’t have a food processor, you can also use a blender. And if you don’t have pumpkin puree, you can just omit it from the recipe and make a Roasted Garlic Hummus, instead.
Happy Monday! How are you doing at the start of the week, so far?
- 1 (14 oz) can chickpeas, drained, rinsed, and peeled
- ½ cup pumpkin puree
- 2 heaping tbsp tahini
- 1 head of roasted garlic
- juice of 1 lemon
- 2 tbsp extra virgin olive oil
- ½ tsp cumin (or more if desired)
- ½ tsp salt ( or more, depending on taste)
- ½ tsp paprika (or more, if desired)
- pumpkin seeds
- extra virgin olive oil
- Pita bread for dipping
- Place all the ingredients into a food processor and blend until smooth and creamy.
- Add more extra virgin olive oil or water if it's too thick.
- Put the roasted garlic pumpkin hummus in a shallow bowl.
- Drizzle with extra virgin olive oil and sprinkle with pumpkin seeds and paprika.
- Serve with pita bread on the side.
- It will keep delicious in the fridge for up to 4 days.
♥ If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!