Pumpkin Hummus

Hummus might just be my very favorite snack. And this pumpkin hummus takes the top spot as my October obsession. It’s so deliciously creamy and packed with fall flavors.

When I think Fall, I naturally think pumpkin. And it doesn’t get much better than this roasted butternut squash hummus recipe. It combines everything I adore about hummus (that delicious creaminess I just can’t get enough of) with the sweetness and nutty falvors from the butternut squash. It’s so good I don’t even have the words to describe it, so I’ll just leave it at yum.

What’s great about this recipe:

• Super easy to make
• Really healthy and packed with plant based protein, healthy fats and lots of fiber
• Really quick to make
• Can be made in advance – make it the day before and store it in a zealed container in the refrigerator
• Vegan, Gluten free, Soy free and Dairy free

Serving

I serve this hummus as a dip for parties, a snack for Sunday Football and as a side dish at dinner. It goes well with everything and the possibilities are endless. Eat it with tacos, veggie sticks, naan bread or bread sticks. You can’t go wrong.
I also like to use any leftover in my lunch sandwich the next day. It’s so easy.

So how is this pumpkin hummus made:

• Heat the oven to 425F
• Line a baking tray with parchment paper.
• Cut the pumking into small chunks and pour them onto the lined baking tray. Drizzle with olive oil and season with a little salt. Mix together until the pumpkin pieces are coated with olive oil and bake in the middle of the oven for 25-30 minutes or until the pumpkins are soft and lightly golden.

• Next, pour the now cooked pumpkin chunks into a food processor. Add chickpeas, tahini, minced garlic, spices and lemon juice and blend until everything is smooth and combined. If the mixture is too thick, add a little olive oil and some of the liquid from the chickpeas and blend again.
• Pour the hummus into a bowl and serve with a drizzle of olive oil on top and a little chopped parsley.