Sunny's Easy Roasted Garlic and Pumpkin Hummus

Total Time:
2 hr 30 min
5 min
2 hr
25 min

2 cups

  • Roasted Garlic:
  • 1/2 cup olive oil
  • 3 cloves garlic, smashed
  • Hummus:
  • One 15.5-ounce can garbanzo beans, drained
  • 1 cup canned pumpkin puree
  • 2 tablespoons lemon juice, plus more if needed
  • 2 tablespoons tahini
  • 1/2 teaspoon pumpkin pie spice
  • Kosher salt
  • Pumpkin Seed Garnish:
  • 1/4 cup pumpkin seeds
  • Kosher salt and freshly ground black pepper
  • 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.

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