Chunky Pumpkin Hummus 

Get ready to dive into fall with my Chunky Pumpkin Hummus—a deliciously cozy twist on the classic! Creamy pumpkin takes center stage, bringing a boost of vitamin A and antioxidants to keep you glowing through the season. Warming spices like cinnamon, nutmeg, and smoky paprika pack a flavorful punch while delivering anti-inflammatory goodness. I hope you love it as much as I did!

Ingredients 

Roasted Pumpkin

5 oz of pumpkin or butternut squash, peeled and cut 1 inch pieces 
Olive oil 
1 tsp ground cinnamon 
1 tsp ground smoked paprika 
1 tsp nutmeg 
½ teaspoon coconut sugar
Pinch of flaky sea salt 

Hummus

1 can of garbanzo beans 
1 lemon, juiced 
2 cloves of garlic, minced 
4 T tahini 
1 tsp ground cumin
1 tsp ground garlic 
1 tsp onion granules 
1 tsp sea salt 
3 oz of water 
Handful of sage 

Directions

1. Preheat the oven to 400°F. Place the pumpkin pieces in a bowl and drizzle the olive oil and add the cinnamon, nutmeg, paprika, coconut sugar, and flaky sea salt. 
2. Place the pumpkin or butternut squash on a baking tray and bake for 40 minutes, turning when the pumpkin is halfway done. 
3. While the pumpkin is roasting. Add the chickpeas, lemon juice, garlic, tahini, and spices in a food processor slowly blitz until smooth. Then slowly add half the water in to make the hummus creamier. 
4. Once the pumpkin is done, remove from the oven and let it cool down. After a few minutes, mash the pumpkin with a fork and repeat the process until you have enough. 
5. Add the hummus to a bowl and add in the mashed pumpkin. Mix it all together. Top with olive oil, flaky sea salt and fresh sage then enjoy with your favorite vegetables or crackers.