Yield
4 servings
Time
1 hour
This ultra rich and creamy pumpkin hummus comes together with a savory blend of oven roasted pumpkin, red curry paste, olive oil, garlic powder, and seasonings.
‣ 3 cup pumpkin, any type, cut into medium cubes ‣ 2 tablespoon olive oil, plus more for drizzled garnish (optional) ‣ 1 pinch salt, to taste ‣ 1 pinch black pepper, to taste ‣ 1 1/2 cup chickpeas, (15 oz can, drained) ‣ 1 1/2 teaspoon red curry paste ‣ 1 teaspoon garlic powder ‣ bread, crackers, or vegetables, for dipping
1
Cut the flesh of the pumpkin into medium-sized cubes, lay them on a baking sheet topped with aluminum foil, then drizzle with olive oil and season with salt and pepper. Toss everything together to coat.
2
Once baked and slightly cooked, add the pumpkin to a food processor (or an immersion blender + large bowl) and blend until smooth.
3
Add the chickpeas, red curry paste, and garlic powder. Blend for a few minutes until the mixture is nice and creamy.