Pumpkin is a fascinating ingredient-it can be sweet, savory and spicy. It can be used in curries, soups, pies and pastries!
Pumpkin’s used in almost every culture’s cuisine-Mediterranean, Latin-American, Korean, North American, Middle Eastern… you name it!
It’s best when baked or roasted, in my opinion, because the natural sweetness is enhanced!
Here it’s mixed in with roasted winter squash in a cozy pumpkin hummus, with a hint of spice. Serve with fresh crudite and warm pita for a delicious autumn snack. Bring it to a your next fall gathering and share the pumpkin love!
For more delicious pumpkin recipes, try my raw vegan pumpkin pie, pumpkin pie smoothie, or pumpkin curry.
Learn more about the benefits of pumpkin here.
Roasted Squash and Pumpkin Hummus
Prep time
Cook time
Total time
Author: Rachel Carr
Serves: 16 oz
Ingredients
- 2 cups butternut squash, peeled and cubed
- 6 cloves garlic
- 1 Tablespoon olive oil
- 2 Tablespoons lemon juice
- 4 Tablespoons tahini
- 2 Tablespoons pumpkin puree
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 2 Tablespoons olive oil
- 2-4 Tablespoons water (as needed)
- Salt and pepper to taste
Instructions
- Pre-heat the oven to 350 F.
- Toss the butternut squash with the garlic and oil.
- Place on a sheet tray and roast in the oven for 20 minutes.
- When the butternut squash is tender, remove the garlic and squash from the oven and place in a food processor or blender.
- Puree the squash with the rest of the ingredients except the water salt and pepper.
- Add the water to the mixture if necessary to help the hummus blend easily.
- Season with salt and pepper to taste.
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