Sunny Anderson's Easy Roasted Garlic and Pumpkin Hummus
Ree's Food Network friend Sunny shares her favorite party food!
By Sunny Anderson
Jump to recipe
Yields:
6 - 8 serving(s)
Prep Time:
15 mins
Total Time:
2 hrs 30 mins
"This hummus tastes best after a day in the fridge so the garlic has had time to permeate everything. I often just eat it with a spoon—no dipping of stuff needed," Sunny says.
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Ingredients
For the Roasted Garlic
- 1/2 cup olive oil
- 3 cloves garlic, smashed
For the Hummus
- 1 15.5-ounce can chickpeas, drained
- 1 cup canned pure pumpkin puree
- 2 Tbsp. lemon juice, plus more if needed
- 2 Tbsp. tahini
- 1/2 tsp. pumpkin pie spice
- Kosher salt, to taste
- 1/4 cup pumpkin seeds
- Crackers and cut-up vegetables, for serving
Directions
- Step 1For the roasted garlic: Preheat the oven to 375 ̊. Place the olive oil and garlic in a ramekin or small baking dish and roast until the garlic turns a light golden color and becomes tender but does not brown, 15 to 20 minutes.
- Step 2For the hummus: Add the roasted garlic plus 2 tablespoons of the oil from the ramekin to a food processor (reserve the remaining oil). Add the chickpeas, pumpkin puree, lemon juice, tahini, pumpkin pie spice and a nice pinch of salt. Blend until smooth, then add a bit more of the roasted garlic oil. Taste and add a bit more salt and lemon juice if needed. Spoon into a bowl and pour any remaining roasted garlic oil over the top; cover and refrigerate at least 2 hours.
- Step 3When ready to serve, cook the pumpkin seeds and a pinch of salt in a skillet over medium-high heat, tossing, until the seeds are fragrant and develop a bit of a sheen, about 4 minutes. Season with a pinch of salt. Sprinkle the toasted pumpkin seeds on the hummus and serve slightly chilled or at room temperature with crackers and cut-up vegetables.
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