Roasted Pumpkin Hummus

I get a stupid amount of the warm and fuzzies when I get to cook for people. There is something about the thought process that goes into creating a meal for someone that is the ultimate display of friendship and caring to me. As we’ve explored the world, I’ve discovered that this communion, which I had always considered inherently Southern, is actually the most universal kind of thing. {duh!}

This weekend one of our close friends here in Munich celebrated the big 3-0. Since food is obviously my love language, I volunteered to do some cooking for her little get together. Since another friend was whipping up dessert, I was got to work on the savories. Wanting to keep it simple and fresh, I made two whole wheat pizza bases and topped one with pesto and roasted heirloom tomatoes and the other with caramelized onions, figs, and gorgonzola cheese. {recipes for both coming soon!}

I also really wanted to whip up something for us to munch on before dinner. I was leaning toward making hummus, and when I spotted pumpkins at the market, it was sold. I love fall!

I’ll go more in depth on how to make your own pumpkin puree next week, but suffice it to say that it is incredibly easy and is so much more flavorful than the canned stuff. {Plus we got pepitas!}

What about you? How do you show people they are loved? What gives you the warm fuzzies?

Roasted Pumpkin Hummus | kiwi+peach

Roasted Pumpkin Hummus with Veggies

The Hummus
1/2 cup pumpkin puree
1 cup chick peas
1 clove of roasted garlic {non-roasted will work too, it’s just spicier}
1/3 cup olive oil
juice from 1/2 of a lemon {1-2 tbsp}
1 tbsp cumin
salt and pepper to taste

The Presentation
pumpkin seeds
bell peppers of various colors
cucumber

Combine all of the hummus ingredients in your food processor and process the heck out of it. {By that I mean let it go for a couple of minutes until you’re happy with the consistency.}

Prep your veggies for dipping. When you dish it up for serving, sprinkle a few salted pumpkin seeds on top and enjoy!

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