Hummus is a favorite snack around my house. Healthy, rich, and flavorful, it’s hard to pass up. In this version, flavors of Roasted Pumpkin & Garlic provide a sweet & zippy kick that will keep you digging into this healthy dip again and again!
I’m trying. I’m really (really) trying. Really. As my Dad used to say “Yes, you’re VERY trying!”. (Thanks, Dad)
I’m trying to eat healthier, and to make smarter decisions about what I create in the kitchen. But DAMN I like me some big flavors in each bite I shove in my mouth! That’s why I am so glad when I come across twists on snacks that I love. Twists that make me forget that what I’m noshing on isn’t evil and gooey and decadent. I mean, who doesn’t love a savory & luscious dip, huh? Well, this girl loves a good dip any day of the week.
Hummus. A creamy spread that originated in Egypt (or so says the research I found), is generally made from chickpeas, olive oil, garlic, tahini and other minimal ingredients. The marriage of the nutty flavors from the chickpeas and tahini with the sharp garlic and silky olive oil make this a hard-to-resist dish. Used as a dip, a spread, or mixed into vegetables, I could eat it on almost anything. And because I may have a slightly addictive personality when it comes to food (just slightly, right?), I have a very hard time leaving hummus alone when it is set on a table in front of me.
Remember that whole paragraph above about trying to be smarter about what I eat? Yeah, that. Part of that process is exploring alternative ways to continue enjoying my favorite snacks & recipes without packing on too many more pounds. In this case, I found a winner that absolves me of my guilt when I dig in.
Enter Garlic Roasted Pumpkin Hummus. I have found my new favorite healthy snack. The organic ingredients make me feel better about using them with the other natural ingredients, and they give this snack the savory punch that I love so much.
Enter this hummus, and enter a happy snacker!
| Servings |
| 8 servings |
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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 blend mixture. You'll want to dive into this dish with everything from bread, to veggies, to a spoon!
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- 1 medium baking pumpkin
- 1 tbsp. grapeseed oil
- 1 tbsp. garlic powder
- 1 - 14.5 oz. can chickpeas, drained & rinsed
- 2 tbsp. tahini paste
- 4 tbsp. water
- 1/2 tbsp. grapeseed oil
- 4 slices whole wheat pita bread, cut into triangles
- 1 tsp. garlic powder
- 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.
- 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.
- 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.
- Place roasted pumpkin into a food processor with the metal blade attachment. Add garlic powder, chickpeas, tahini paste, and water. Puree mixture until smooth. Refrigerate for 30 minutes.
- While hummus chills in the refrigerator, toast the pita bread. Toss the sliced pita with Grapeseed Oil & sprinkle with additional 1 tsp. garlic powder. Place on a toaster oven pan, and toast for 5 minutes, or until pita begins to brown.
- Allow pita to cool. Serve immediately, or store in an airtight container for future use.
- Dip pita into Garlic Roasted Pumpkin Hummus, and enjoy your healthy snack!
Oh snap! PUMPKIN HUMMUS?! That, that just sounds tooooo good to be true!
This looks really good and healthy too! Thanks for the great recipe.