Once a week Chloe and Angie's daughter have a play date. Which I love because Angie is an amazing cook and always feeds me soooo well. But I like to bring her something yummy too. I wanted to do something with the long-pie pumpkins Angie grew for me and I had roasted. I decided to make roasted garlic pumpkin hummus.
I wanted it to have the qualities of a pumpkin pie but something savory not sweet. Normally when I do hummus, it is very lemony and garlicky. So I decided to roast the garlic to give it a deeper, richer flavor. I used less lemon and instead of herbs, I used spices. Mostly cumin as this seems to go with the deep flavor of the roasted garlic. But also I added some cinnamon and ground ginger.
Also about when I make hummus, you will see I used half water/half olive oil. I do not do that for health reasons (although it is a good reason) I do it for money reasons. I am trying to stretch what I have. I discovered hummus is just as rich and yummy with half water/half oil. You can make this hummus and freeze part for future meals. I like to serve it with baked garlic meatballs and raw veggies.
Enjoy, Miss. Storybook Woods (thank you for the kind comments :-) xoxoxox
Roasted Garlic Pumpkin Hummus
1 whole garlic, roasted and cloves pulled out of skin, discard skin
I cup pumpkin puree
1, 15 oz can or 1 ½ cup cooked garbanzos rinsed
Juice of half a large lemon
¼ cup water
¼ cup olive oil
¼ cup tahini
1 ½ tsp. salt
1 tsp. ground cumin
½ tsp. ground pepper, cinnamon, ground ginger
Puree add ingredients till smooth.
Image above is a view out my kitchen window of Chloe's maple tree, it is quite beautiful this year.