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Roasted Garlic Pumpkin Hummus with Smoked Paprika

Roasted garlic pumpkin hummus blends chickpeas, pumpkin, tahini, and smoked paprika into a smooth, creamy dip. Roasting the garlic until very tender gives it a mellow, savory flavor.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 1 garlic medium head, top 1/4 inch cut off
  • 2 tbsp olive oil divided
  • 1 can (15 oz) chickpeas drained and rinsed
  • 1 cup pumpkin puree canned
  • 0.25 cup tahini stirred
  • 2 tbsp fresh lemon juice
  • 0.5 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.75 tsp kosher salt
  • 3 tbsp ice water

Equipment

  • 1 small baking sheet
  • 1 food processor

Method
 

  1. Heat the oven to 400°F.
  2. Drizzle the cut surface of the garlic with 1 teaspoon olive oil.
  3. Wrap the garlic head in foil.
  4. Roast the garlic on a small baking sheet for 40–45 minutes, until the cloves are very tender.
  5. Let the garlic cool until safe to handle.
  6. Squeeze the roasted garlic cloves into a food processor.
  7. Add the chickpeas, pumpkin, tahini, lemon juice, cumin, smoked paprika, salt, remaining 1 tablespoon plus 2 teaspoons olive oil, and all 3 tablespoons ice water.
  8. Process for 1–2 minutes, scraping down the bowl once, until smooth and creamy.

Notes

For easiest squeezing, let the garlic cool until safe to handle before pressing out the cloves. Refrigerate in an airtight container for up to 4 days; freeze for up to 3 months. For a sesame-free option, replace the tahini with sunflower seed butter.