Yum. I love roast pumpkin. And roast garlic. And hummus.
It kinda makes sense to combine them all together into a magical roasted garlic pumpkin hummus dip.
So I did.
Boom! Party on my taste buds.
This dip has a slight Moroccan-style flavour and tastes just amazing with salty corn chips. I also like to plop it onto steamed vegetables in the evening when I’m too tired to cook but want to feast on something healthy and delicious.
It’s good. Real good. I won’t say anymore…
Makes approximately 1 1/2 cups of dip
2 cups pumpkin with the skin removed, diced into cubes
6 garlic cloves, with the skins on
Olive oil for roasting
400g tin chickpeas, drained and rinsed
2 tablespoons olive oil
1/4 cup lemon juice
1 tablespoon tahini
1 teaspoon cumin
Salt to taste
Preheat your oven to 200 degrees Celsius.
Pop the pumpkin and whole garlic cloves onto an oven tray, drizzle with olive oil and then mix so the vegetables are coated in oil. Place in the oven and roast for about 30 minutes or until the pumpkin starts to go dark.
Remove from the oven and allow to cool slightly. Then remove the skins from the garlic cloves.
In a food processor, blitz the chickpeas until a thick paste starts to form. Add 1 tablespoon of olive oil and blitz again. This should start to form a smooth paste.
Add in the roasted garlic and the other tablespoon of olive oil and blitz until the garlic has been minced through the chickpea mixture.
Add all the remaining ingredients and blitz until smooth.
Place in the fridge to cool for about 30 minutes.
Serve with fresh vegetables and corn chips.