Prep Time: 10 minutes | Cook Time: 30 minutes
- 1 lb diced pumpkin, peel removed
- 1 Tbsp extra virgin olive oil
- 1 tsp cumin
- 1 15-oz can of garbanzo beans
- 3 Tbsp tahini
- 1 garlic cloves, minxed
- 1 tsp maple syrup
- 2 Tbsp extra virgin olive oil
- 1 Tbsp lemon juice
- 1 tsp salt
- 1/4 tsp pepper
- pinch cinnamon
Preheat your oven to 450ºF. On a baking sheet toss together the pumpkin, olive oil, and cumin and roast until the pumpkin is tender and browned, about 30 minutes.
Place pumpkin, garbanzo beans, tahini, garlic, maple syrup, extra virgin olive oil, lemon juice, salt, and pepper in a food processor and blend until smooth. Add more olive oil if needed. Place in a bowl and garnish with roasted pumpkin seeds, and cinnamon.
You can substitute the pumpkin for butternut squash if desired.
This hummus can be kept in the fridge for up to 4 days.
Serve this Pumpkin Hummus with a Pear Mojito.