Recipe courtesy of Sunny Anderson
Sunny's Easy Roasted Garlic and Pumpkin Hummus
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- Level: Easy
- Total: 2 hr 35 min (includes chilling time)
- Active: 15 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 510
- Total Fat
- 38 g
- Saturated Fat
- 5 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 10 g
- Sugar
- 7 g
- Protein
- 12 g
- Cholesterol
- 0 mg
- Sodium
- 523 mg
- Level: Easy
- Total: 2 hr 35 min (includes chilling time)
- Active: 15 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 510
- Total Fat
- 38 g
- Saturated Fat
- 5 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 10 g
- Sugar
- 7 g
- Protein
- 12 g
- Cholesterol
- 0 mg
- Sodium
- 523 mg
Ingredients
Roasted Garlic:
Hummus:
Pumpkin Seed Garnish:
Directions
- For the roasted garlic: Preheat the oven to 375 degrees F.
- Place the olive oil and garlic in a ramekin or small baking dish and roast, making sure the garlic does not begin to brown but just turns a light golden color and becomes tender, 15 to 20 minutes.
- For the hummus: Add the roasted garlic cloves plus 2 tablespoons of the oil from the ramekin (reserve the remaining oil) to a food processor along with the garbanzo beans, pumpkin puree, lemon juice, tahini, pumpkin pie spice and a nice pinch of salt. Blend until smooth, then add a bit more of the roasted garlic oil to smooth out the texture. Taste and add a bit more salt and lemon juice if needed. Spoon into a bowl and pour any remaining olive oil over the top; cover and refrigerate at least 2 hours.
- For the pumpkin seed garnish: When ready to serve, add the pumpkin seeds and a pinch of salt to a saute pan on medium-high heat and toast, tossing, until the seeds are fragrant and develop a bit of a sheen, about 4 minutes. Season with a pinch of salt.
- Sprinkle the toasted pumpkin seeds over top of the hummus and serve slightly chilled or at room temperature.
