Me and beans, we don’t get along. There came a time when we finally had to part ways. But the thing that I missed most was hummus. That’s not a problem anymore after I realized that you didn’t need beans to make a delicious hummus. Introducing Paleo Roasted Garlic Pumpkin Hummus.
My first introduction to no-bean hummus was at a San Francisco restaurant called Cafe Gratitude. They made a raw hummus with soaked almonds. It was divine. That was my staple hummus recipe for years. Since then, I have experimented and come up with lots of creative ways to make hummus without beans. One of my favorites is Parsnip Hummus. It may sound weird, but it really works.
Today’s recipe was born from a lonely leftover pumpkin sitting on the counter top. My mind was trying to create a pumpkin dessert to finish off the fall harvest of pumpkins and squash from our garden. Mousse? Pudding? Cookies? What to make? Then I remembered the amazing photograph in a food magazine I saw in line at the health food store while standing in line. Pumpkin hummus. I’m going to give it a try.
For this recipe, I used fresh baked pumpkin, roasted cauliflower (to replace the beans), and oven-roasted garlic. The garlic is to die for. With a little coordination, it was easy to just bake it all at the same time. Cut the pumpkin in half, scrape the seeds, and bake it upside down. The cauliflower florets roast easily in a bit of ghee or coconut oil. For the garlic, cut of the top 1/2 inch of the garlic head to expose the cloves inside. Bake covered in a small dish until tender. Amazingly enough, they were all done in less than 30 minutes.
So here it is. My version of pumpkin hummus.
- 1 and ½ cups cooked pumpkin puree (freshly baked or canned)
- 1 cup cauliflower florets
- 1 tsp ghee or coconut oil
- 1 large head of garlic
- ¼ cup tahini
- 2 TBS olive oil
- 2 TBS fresh lemon juice
- 2-3 roasted garlic cloves
- ¼ tsp cumin
- unrefined sea salt, to taste
- OPTIONAL: 1-2 tsp RAW honeyGarnish: more olive oil and paprika
- Preheat oven to 400'F.
- Toss cauliflower florets in fat of choice and place onto baking sheet. Then cut the top ½ inch off of your garlic head, place into small baking dish (cut side up), and cover. Place both into hot oven. (if baking your pumpkin as well, cut in half, deseed, and place open side down onto large baking pan)
- Bake cauliflower for 15-20 minutes, until soft and starting to brown a bit.
- Bake head of garlic for 20-25 minutes, until cloves are nice and soft. (You pumpkin should be done soon after)
- Once everything is cooked, allow to cool.
- Place ALL ingredients into food processor and puree until creamy smooth.
- Adjust for salt and garlic (and optional honey if you like a titch of sweet)
- ENJOY! Serve with fresh veggies, your favorite crackers, or whatever else makes you happy!