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Sunny Anderson's Easy Roasted Garlic and Pumpkin Hummus
Ree's Food Network friend Sunny Anderson shares her favorite party food! Try this easy roasted garlic and pumpkin hummus for your next gathering.
👥 6 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 15 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●bowl
- ●food processor
- ●skillet
📝 Preparation Steps
1
For the roasted garlic: Preheat the oven to 375 ̊. Place the olive oil and garlic in a ramekin or small baking dish and roast until the garlic turns a light golden color and becomes tender but does not brown, 15 to ⏱️ 20 minutes.
garlic, smashed3 cloves
2
For the hummus: Add the roasted garlic plus 2 tablespoons of the oil from the ramekin to a food processor (reserve the remaining oil). Add the chickpeas, 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. Taste and add a bit more salt and lemon juice if needed. Spoon into a bowl and pour any remaining roasted garlic oil over the top; cover and refrigerate at least ⏱️ 2 hours.
garlic, smashed3 cloves
3
When ready to serve, cook the pumpkin seeds and a pinch of salt in a skillet over medium-high heat, 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 on the hummus and serve slightly chilled or at room temperature with crackers and cut-up vegetables.
Crackers and cut-up vegetables, for serving
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