Roasted Pumpkin Hummus
Fall is such a beautiful time of year and I love savouring all the flavour and sweetness that comes along with it. Pumpkin is one of my fall favourites and this healthy roasted pumpkin hummus goes great with crackers and vegetables.
Pumpkins, like other richly coloured vegetables, are excellent sources of carotenes and have been shown to provide a protective effect against many cancers, heart disease and type 2 diabetes. They are also a very good source of vitamins C and B1, folic acid, pantothenic acid, potassium and dietary fiber. In addition, pumpkin is a good source of vitamin B6 and niacin.
- 2 cups chickpeas
- 1 cup pumpkin puree*
- 2 cloves garlic, crushed
- 1 tsp grated ginger
- juice of half a lemon
- 1/2 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1/3 cup olive oil
To make your hummus, add chickpeas, pumpkin, garlic, ginger, sea salt, cumin, cinnamon and lemon juice to food processor and process until well combined. Add olive oil and pulse until smooth and creamy. Serve as a dip with vegetables and crackers. Leftovers freeze well, but it’s so delicious, you may not have any left to freeze!
*To make pumpkin puree, start with a fresh pie pumpkin. Choose one that is small, about 5 to 8 pounds. Small pie pumpkins are popular for their concentrated flavour and sweetness. Cut the pumpkin in half and remove the seeds and stringy pulp. Place halves face down on a shallow pan and bake at 350F for one hour or until soft. Cool completely. Peel off skin. Cut up pumpkin and press water out. Put pumpkin in food processor and process until smooth. Measure out 1 cup. If you’re running short on time, you can substitute 1 cup of canned pumpkin (not pumpkin pie filling) in the hummus.
I would like to thank Kathrin Brunner for this recipe. Kathrin is a holistic nutritionist and yoga instructor. You can find her at http://www.fortheloveofbody.com