A rich Roast Garlic and Pumpkin Hummus with Smoked Paprika and Cumin.
Roast Garlic and Pumpkin Hummus
- Roast Pumpkin & Garlic
- 120g Pumpkin, peeled & cubed
- 1 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Pinch ground cinnamon
- 1 head of garlic
- 400g chickpea tin, drained
- 3 tbsp tahini
- Juice one lemon
- 2 tbsp extra virgin olive oil
- 1 tsp salt
Preheat oven to Gas Mark, 8, Electric 450 C, Fan Assisted 210 C.
Combine the pumpkin, oil, cinnamon and smoked paprika in a large bowl and toss to coat.
Empty the contents of the bowl and the garlic onto a baking tray lined with greaseproof paper.
Bake for 45 – 50 minutes and set aside to cool to room temperature.
When the garlic is cool enough to handle, squeeze out of the skins and into the blender with the pumpkin, chickpeas, tahini, olive oil, lemon and salt.
Blend until smooth, adding more olive oil if necessary
Scrape into a small bowl and serve with a drizzle of olive oil, toasted pumpkin seeds and a pinch of sumac.
Note – If you prefer a smoother Hummus, you can add some of the water from the chickpea tin or 2 ice cubes.