Roasted Pumpkin Garlic Hummus — Wildtree Wednesday
Got pumpkin leftover from the holidays? Well, break it out for this delicious twist on a snack time classic. The sweet nature of the pumpkin is a perfect pairing with with nutty chickpeas and savory Garlic Galore mixture. You’ll want to dive into this dish with everything from bread, to veggies, to a spoon!
  1. Preheat oven to 350 degrees. Wash & dry pumpkin; cut in half. Rub Grapeseed Oil inside and outside pumpkin halves. Place pumpkin halves, cut side down, on parchment paper-lined baking sheet.
  2. Place in oven and bake for 45-60 minutes, or until pumpkin skin has begun to pucker and inside of pumpkin can be easily pierced with a fork.
  3. Allow to pumpkin to cool. Using a large spoon or ice cream scoop, remove the flesh of the pumpkin. At this point, you can use it immediately, or store in a freezer-safe container and freeze for future use.
  4. Place roasted pumpkin into a food processor with the metal blade attachment. Add Garlic Galore seasoning, chickpeas, tahini paste, and water. Puree mixture until smooth. Refrigerate for 30 minutes.
  5. While hummus chills in the refrigerator, toast the pita bread. Toss the sliced pita with Smoked Bacon Grapeseed Oil & sprinkle with additional 1 tsp. Wildtree Garlic Galore Seasoning Blend.
  6. Place on a toaster oven pan, and toast for 5 minutes, or until pita begins to brown.
  7. Allow pita to cool. Serve immediately, or store in an airtight container for future use.
  8. Dip pita into Garlic Roasted Pumpkin Hummus, and enjoy your healthy snack!