This version of Pumpkin Hummus infused with za'atar is great for those who don't love overpowering tahini.
- 1 lb calabaza or kabocha pumpkin peeled and cut into wedges
- 15.5 oz. canned chickpeas drained and rinsed
- 3 cloves garlic
- 1 tablespoon za'atar
- 2 teaspoons ground cumin
- 3 tablespoons lemon juice
- 2 tablespoons tahini
- 1 1/2 teaspoons salt
- 1/2 teaspoon crushed red pepper
- 1 cup olive oil plus 2 tablespoons
- 1/4 cup pumpkin seeds
- extra olive oil to serve
Preheat oven to 400 F.
Toss pumpkin with the 2 tablespoons olive oil and place in a baking dish.
Roast for 45 minutes, until pumpkin is fork tender.
Transfer the pumpkin to a blender or food processor.
Add chickpeas, garlic, za'atar, cumin, lemon juice, tahini, salt and pepper.
Process until smooth.
With the blender/food processor running, slowly add the olive oil until smooth.
In a dry skillet, roast pumpkin seeds until golden.
To serve, drizzle with a little more olive oil and garnish with toasted pumpkin seeds.
Serve with pita bread.
You can also use cooked dried chickpeas, instead of the canned chickpeas.
I used calabaza pumpkin, but kabocha or even butternut squash can also be used.
Calories: 103kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 588mg | Potassium: 327mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6494IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 2mg