Time: 2 hours 35 minutes

Pumpkin hummus with roasted garlic - a detailed recipe.

Ingredients:

Hummus

• 450g canned chickpeas, drained
• 1 tbsp. pumpkin puree
• 2 tablespoons lemon juice, plus more to taste
• 2 tbsp. l. sesame tahini paste
• 1/2 teaspoon pumpkin pie spice

Baked garlic

• 1/2 cup olive oil
• 3 cloves garlic, minced

Sprinkling

• 1/4 cup pumpkin seeds

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chickpeas, pumpkin puree, garlic

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Preparation:

Step 1
• Make roasted garlic: Preheat oven to 190°C.
  
  Place the olive oil and garlic in a ceramic dish or small baking dish and roast, making sure the garlic does not brown but just turns golden and tender, for 15 to 20 minutes.
Step 2
• Make hummus: Add the roasted garlic plus 2 tablespoons of the oil from the pan (reserve the remaining oil) to a food processor along with the chickpeas, pumpkin puree, lemon juice, tahini, pumpkin pie spice mix and a pinch of table salt. Mix until smooth, then add a little more garlic oil to achieve a smooth consistency. Taste and add a little salt and lemon juice if needed.
  
  Place in a bowl and drizzle with the remaining olive oil; cover the pumpkin hummus and chill for at least 2 hours.
Step 3
• To serve, add the pumpkin seeds and a pinch of salt to the skillet and toast over medium heat until the seeds are fragrant and slightly shiny, about 4 minutes. Season with a pinch of salt.
  
  Sprinkle toasted pumpkin seeds over pumpkin hummus and cool slightly or serve at room temperature.
  Exit: 2 tbsp.

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