‘Tis the season of gourds – but what do we do with them!? Roast them, of course!
We’re all seeing those lovely gourds pop up at shops all over the place. Not only does pumpkin make for a great decoration piece and a delicious dessert, it’s actually quite a versatile ingredient that can be added to a range of dishes.
For this particular recipe, we’re looking to help you elevate your hummus game while also finding a home for some of that extra roasted pumpkin you might have on hand.
All you’ll need is 2 cups of your favourite classic hummus, 1/2 cup roasted pumpkin cubes, and 4-6 tbsp of our Tahini Turmeric dressing.
Simply place all the ingredients in a high-powered blender, or food processor and blend together until smooth. If you like a thinner hummus, add a little water to thin it out. If you like a thicker hummus, add more pumpkin and/or olive oil.
The simplicity of this recipe makes for a warming seasonal dip – and gives you a chance to play in the kitchen.
Looking for some other fall hummus flavours? Try swapping the pumpkin out for other delicious ingredients like roasted squash or sweet potato.
What you’ll need:
- 2 cups of classic hummus
- ½ cup roasted pumpkin, cubed
- 6 tbsp of our Tahini Turmeric dressing
- Water to consistency
Directions: Simply blend all the ingredients together and serve with fresh vegetables, toasted pita or sourdough bread or your favourite Cedar Valley Selections Pita Chips.
- 1 small pumpkin or 1/4 large pumpkin
- 2 tablespoons olive oil
- 1/8 teaspoon ground clove
- 1/8 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 2 teaspoons sea salt
- 2 tablespoons maple syrup
Heat oven to 400 degrees. Peel and cut pumpkin, discarding seeds. Cut pumpkin into cubes and place in a large bowl. Add rest of ingredients and stir to combine. Place pumpkin on a lightly greased baking sheet and place in oven. Bake for 15 minutes or until done.