Makes approximately 1 1/2 cups of fresh hummus | 4 servings
Inspired by + Created from years of making hummus
1 1/2 cups hydrated garbanzo beans/chickpeas (this is approximately 1 can), drained (reserve water brine)
2 tablespoons tahini (sesame paste)
1/2 cup roasted pumpkin, skin removed **See below
1/2 teaspoon ground cinnamon
2 roasted garlic cloves
1 tablespoon lemon juice
1/2 teaspoon fresh thyme leaves
1/2 teaspoon freshly cracked pepper
Pinch of sea salt
Glug of really good extra virgin olive oil
Really good local honey
Flaky sea salt
1/2 teaspoon fresh thyme
Roasted pumpkin slices
Sprinkle of roasted pumpkin seeds
Dusting of freshly cracked pepper
1) Preheat oven to 425F. Cut small pumpkin in half, clean out the inside and preserve the seeds. Cut pumpkin halves into slices, toss with olive oil, salt, and pepper. Lay fresh rosemary and thyme sprigs over roasting pan, top with oiled pumpkin halves and roast for 12-14 minutes, turning halfway. Set aside to cool.
2) Lightly toss cleaned pumpkin seeds with oil, salt and pepper and roast for 7-9 minutes.
3) Drain the hydrated garbanzo beans reserving the liquid to help thin the hummus, as needed. Place in a high-powered blender with tahini, roasted garlic, lemon juice, thyme, roasted pumpkin, cinnamon, ground pepper, and a small pinch of sea salt. Blend at high speed until smooth, scraping down the sides if needed. If the mixture is not blending well, add 1-2 teaspoons of reserved bean liquid to help thin. Add one circle of olive oil (about 2 teaspoons) and blend again.
4) Place hummus in a shallow bowl or large serving platter. Garnish with roasted pumpkin slices, fresh thyme, honey, and pumpkin seeds. Sprinkle with pepper and flaky salt for extra visual appeal.
Serve the hummus with warm crusty bread or flatbread. Excellent as a savory main entree or as a side dish with pork or fish.