Description
This Roasted Pumpkin Hummus is a creamy and flavorful twist on traditional hummus, featuring roasted pumpkin and a hint of spicy Thai red curry paste. Perfect for dipping or spreading, it combines the sweetness of roasted pumpkin with savory chickpeas and aromatic spices, making it a delicious and nutritious appetizer or snack.
Ingredients
Main Ingredients
- 3 cups pumpkin, cut into medium chunks
- 1 ½ tsp Thai red curry paste
- 1 ½ cups chickpeas (1 x 15 oz can, drained)
- Salt and pepper to taste
- 2-3 tbsp olive oil (for roasting) + extra for drizzle (optional)
- 1 tsp garlic powder
- Garnish options: dried parsley
Instructions
- Roast the Pumpkin: Preheat your oven to 425°F (220°C). Place the pumpkin chunks on a large baking tray, drizzle with 2-3 tablespoons of olive oil, and season lightly with salt and pepper. Roast in the oven for 15-20 minutes until the pumpkin is soft and slightly golden brown.
- Puree the Pumpkin: Transfer the roasted pumpkin to a large bowl. Use an immersion blender to puree the pumpkin until smooth. For an ultra-smooth consistency, a food processor is recommended.
- Blend Ingredients: Add the drained chickpeas, Thai red curry paste, garlic powder, salt, and pepper to the pureed pumpkin. Blend everything again until the mixture is creamy and well combined. Set aside to cool.
- Serve: Chill the hummus before serving. Garnish with dried parsley or your favorite herbs. Serve alongside pita bread, crackers, or vegetable sticks like carrots, cucumbers, and celery for a delicious snack or appetizer.
Notes
- You can adjust the amount of red curry paste to control the spiciness of the hummus.
- For extra creaminess, drizzle a little olive oil on top of the hummus before serving.
- This hummus can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Feel free to experiment with different garnishes like toasted pumpkin seeds or a sprinkle of smoked paprika for extra flavor.