Categories: Appetizers
Ingredients
- Roasted Garlic:
- 1/2 cup olive oil
- 3 garlic cloves, smashed
- Hummus:
- 15.5 oz. can chickpeas, drained
- 1 cup canned pure pumpkin puree
- 2 tbsp lemon juice, plus more if needed
- 2 tbsp tahini
- 1/2 tsp pumpkin pie spice
- Kosher salt, to taste
- 1/4 cup pumpkin seeds
- Crackers and cut-up vegetables, for serving
Directions
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r the roasted garlic: Preheat the oven to 375. Place the olive oil and garlic in a ramekin or small baking dish and roast until the garlic turns a light golden color and becomes tender but does not brown, 15-20 minutes.
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For the hummus: Add the roasted garlic plus 2 tbsp of the oil from the ramekin to a food processor (reserve the remaining oil). Add the chickpeas, pumpkin puree, lemon juice, tahini, pumpkin pie spice, and a nice pinch of salt. Blend until smooth, then add a bit more of the roasted garlic oil. Taste and add a bit more salt and lemon juice if needed. Spoon into a bowl and pour any remaining roasted garlic oil over the top; cover and refrigerate at least 2 hours.
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When ready to serve, cook the pumpkin seeds and a pinch of salt in a skillet over medium-high heat, tossing, until the seeds are fragrant and develop a bit of a sheen, about 4 minutes. Season with a pinch of salt. Sprinkle the toasted pumpkin seeds on the hummus and serve slightly chilled or at room temp with crackers and cut-up vegetables.