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Pumpkin hummus with roasted garlic

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Ingredients for 1 servings:

  • 500 g butternut squash
  • 10 garlic cloves
  • 1 can chickpeas
  • 4 tbsp vegetable oil
  • 1 tbsp maple syrup
  • ½ tsp rosemary
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

vegan and very aromatic

Peel and dice the pumpkin. Peel the garlic cloves but leave them whole. Combine vegetable oil, rosemary, and a little salt and pepper in a bowl. Add the pumpkin and garlic cloves and toss well. Transfer to a large baking dish and spread evenly. Bake in the oven at 200°C for 40-50 minutes, until the pumpkin is tender and the garlic is lightly browned. Meanwhile, drain the chickpeas and reserve the water. Blend the baked pumpkin, chickpeas, and maple syrup in a blender until smooth. If the paste is too thick, thin with the chickpea water. Season to taste with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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