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Pumpkin Hummus Platter with Roasted Veggie Dippers
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Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Food processor
  • Baking sheet
  • Mixing bowl

Ingredients
  

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup pumpkin puree
  • 2 tablespoons tahini
  • 1 garlic clove
  • 3 tablespoons olive oil
  • 1 lemon, juiced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 carrots, cut into sticks
  • 1 sweet potato, cut into cubes
  • 1 red bell pepper, cut into strips
  • 1 zucchini, cut into half-moons
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Preheat the oven to 400°F. Spread the carrot sticks, sweet potato cubes, red bell pepper strips, and zucchini half-moons on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Toss to coat.
  • Roast the vegetables for 20 minutes, turning once halfway through, until the edges turn golden and the pieces soften.
  • While the vegetables roast, add the chickpeas, pumpkin puree, tahini, garlic clove, remaining 2 tablespoons olive oil, lemon juice, cumin, smoked paprika, salt, and pepper to a food processor.
  • Blend the mixture until smooth, stopping to scrape down the sides as needed. Add a splash of water if the hummus feels too thick.
  • Spoon the hummus onto a serving platter and spread it into an even layer. Arrange the roasted vegetables around the hummus. Sprinkle the chopped parsley over the top before serving.

Notes

Make the hummus a day ahead and store it in the fridge so the flavors settle. If the dip thickens overnight, stir in a teaspoon of olive oil before plating. The roasted sweet potato cubes add natural sweetness that balances the earthy pumpkin, so avoid extra sugar in the hummus.
Course: Appetizer
Cuisine: American
Equipment: Food processor, Baking sheet, Mixing bowl