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
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.
Once baked and slightly cooked, add the pumpkin to a food processor (or an immersion blender + large bowl) and blend until smooth.
Add the chickpeas, red curry paste, and garlic powder. Blend for a few minutes until the mixture is nice and creamy.