This pumpkin hummus takes the top spot as my October obsession. It's so deliciously creamy and packed with fall flavors.
Servings 10 Servings
- 1 Butternut Squash Peeled and cored
- 1 14oz Can Chickpeas (Save the liquid)
- 1 Lemon - juice from
- 2 cloves Garlic Minced
- 5 tbsp Tahini
- Pinch of salt
- Pinch of Chili Powder
- 1 tbsp Olive Oil
Heat the oven to 425F
Line a baking tray with parchment paper.
Cut the pumpkin 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.