Tuesday, November 27, 2012

Roasted Pumpkin Hummus

Have any left over Roasted Pumpkin?  I have a fantastic use for it, silky smooth, seductively rich and creamy, ultra nutritious and decidedly decadent . . . Roasted Pumpkin Hummus!

Everything about this recipe is both delicious and super nutritious, from the mineral rich sesame tahini, to the protein and fiber filled garbanzo beans, to the Roasted Pumpkin brimming with antioxidants, then topped with ultra nutritious pepita seeds and pumpkin seed oil.  This is an appetizer you can feel great about serving all through your holiday season.

It's a snap to make, easy to transport and it draws so many requests for the recipe, I think it just might become one of your "go to" recipes for any gathering!

This hummus is so unique and delicious that you may find yourself roasting another pumpkin or 2 . . .





Roasted Pumpkin Hummus
This is such a fantastic way to celebrate fall, the holidays and gatherings of your favorite friends and family members!  Each and every ingredient is extremely nutrient packed, making this delicious dip a great way to kick off any holiday celebration!  I can guarantee that everyone will want this recipe!  Serve with fresh veggies, lentil chips or slather on GF Goat Cheese Crackers!
Yield – 2 ¼ cups

1 can garbanzo beans drained and rinsed
½ cup Roasted Pumpkin
2 teaspoons nutritional yeast
1 tablespoon tahini
1 1/2 tablespoons Roasted Garlic
2 tablespoons Garlic Infused Olive Oil*
1 tablespoon Herb Infused Olive Oil*
3 tablespoons lemon juice
1 ½ teaspoons Tuscan Salt Blend*
½ teaspoon black pepper
¾ teaspoon finely minced fresh sage
3 tablespoons Roasted Pepitas
1 tablespoon roasted pumpkin seed oil

Add the ingredients (except pepitas and pumpkin seed oil) one at a time to the bowl of your food processor, pulsing to combine after each addition.  Process until smooth and creamy.  Taste and adjust seasonings if necessary.

Turn out into a serving dish, drizzle with oil and sprinkle with pepitas.  I guarantee you are going to love this one! 

Refrigerate up to 2 weeks.


I served it in a hammered silver bowl I picked up at West Elm, then put it on a matching tray, loaded with several styles of crackers, lentil chips and some fresh veggies.

I was inspired to make it when I found we had a little Roasted Pumpkin left over and I was trying to think of a GF, DF and kid friendly appetizer to make for some friends.  After tasting it, Malena, my 6 year old Goddaughter, gave it 2 thumbs up and said she wished she had even more thumbs!  Then she asked to take it to school in her lunch with enough to share with friends.

I hope you enjoy it just as much as we do . . .

Dr. P

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