Pumpkins aren't just for pie....
We enjoyed this delicious and savory spin on the ubiquitous fall fruit from our friends at Grace Hearth on a recent farm tour.
1/2 cup pumpkin, cubed
2 tsps olive oil
1 1/2 cups chickpeas, cooked, rinsed, and drained 2 tbsp tahini
2 tbsp fresh lemon juice
1 tsp ground cumin
1 tsp paprika
3 tsps olive oil
3/4 tsp salt
1/8 tsp ground cayenne pepper
1 garlic clove, chopped
1 tbs pepitas (pumpkinseed kernels), lightly toasted
Preheat oven to 425°
Line a baking tray with parchment paper. Place the peeled and cubed pumpkin that you picked at a local pumpkin patch on the prepared tray. Toss with 2 tsps of olive oil and season with salt and pepper. Bake for 30-35 minutes or until tender. Set aside for 20 minutes to cool.
Place cooked pumpkin, chickpeas, tahini, lemon juice, cumin, paprika, olive oil, salt, cayenne pepper, and garlic in a food processor, and process until smooth. Add additional water a teaspoon at a time if needed to reach desired texture. Spoon hummus into a serving bowl. Sprinkle with pepitas to serve. Enjoy!
Recipe courtesy of Grace Hearth