Pumpkin and Black Garlic Hummus: A Unique Spin on the Classic
I’m a huge fan of hummus, and I’ve been experimenting with new flavors lately. This pumpkin and black garlic hummus is my latest obsession. It’s rich, creamy, and has a surprising depth of flavor. It’s so easy to make and a crowd-pleaser every time.
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This pumpkin and black garlic hummus is a unique variation that brings fresh flavors to your table. I’ve blended the natural sweetness of pumpkin with the deep, earthy flavor of black garlic, creating a smooth and richly flavored hummus.
It’s a versatile dish I enjoy as a spread, dip, or flavorful component in sandwiches and wraps. What I love most about this hummus is its balance of sweet and savory notes, making it a perfect match for a variety of dishes.
I like serving it with fresh vegetables, pita chips, or crackers for a delicious snack or as a flavorful addition to a charcuterie board. This hummus also adds a gourmet touch to meals, whether as a dip for roasted veggies or as a spread on toast.
Ingredients
Chickpeas: You can use canned chickpeas for convenience or cook dried chickpeas from scratch for a more robust flavor. If using canned chickpeas, rinse and drain them well to remove excess sodium and canning liquid.
Pumpkin: Use fresh pumpkin that is peeled and sliced into uniform pieces. Roasting the pumpkin before blending enhances its natural sweetness and adds depth to the hummus.
Black Garlic: This ingredient is essential for its unique, sweet, and savory flavor profile. Black garlic is aged and fermented, offering a deeper, more complex taste than regular garlic. If black garlic is unavailable, roasted garlic can be a substitute, though it will impart a different flavor.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Spread the pumpkin on a baking sheet in a single layer. Season with olive oil, salt, and pepper. Roast for 20-25 minutes or until the pumpkin is tender and easily pierced with a fork. Let the roasted pumpkin cool slightly.
Step 2: In a food processor, combine the roasted pumpkin, black garlic, chickpeas, tahini, olive oil, lemon juice, cumin, cayenne, and salt.
Step 2: Process for several minutes, scraping down the sides until the hummus is smooth and creamy.
Step 4: Transfer the hummus to a serving bowl. Drizzle with a little olive oil and sprinkle with pumpkin seeds and cilantro for garnish.
Expert Tips
- For the best flavor and texture, roast the pumpkin until it’s well caramelized. This brings out its natural sweetness.
- Use canned pumpkin puree instead of roasting a fresh pumpkin if you’re short on time. However, roasting will provide a richer flavor.
- For the creamiest hummus, blend the ingredients until completely smooth. If needed, add a bit of water or more olive oil to achieve your desired consistency.
- For the best taste and texture, serve the hummus at room temperature. Take it out of the refrigerator about 30 minutes before serving.
- Store any leftover hummus in an airtight container in the refrigerator for up to a week. To maintain its creamy texture, lightly drizzle the surface with olive oil before sealing the container. This helps to prevent the hummus from drying out and keeps it fresh.
Serving Suggestions
For a quick and satisfying snack, serve the hummus with fresh vegetable crudités like carrot sticks, cucumber slices, and bell pepper strips. It also pairs wonderfully with pita chips or warm pita bread.
For a heartier option, use the hummus as a spread on sandwiches or wraps. It also makes a great component of a charcuterie board, adding a gourmet touch to your selection of cheeses and olives.
Want more variations? Here is a collection of 15 hummus variations that are unique and delicious!
If you tried this Pumpkin Black Garlic Hummus Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
Ingredients
- 1 14 oz can chickpeas drained and rinsed or cook dried chickpeas from scratch and use 1½ cups
- 1 lb pumpkin peeled and sliced (you can replace it with one cup of pumpkin puree)
- 2 cloves black garlic peeled
- ¼ cup tahini
- 1 tablespoon olive oil extra virgin
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- ½ teaspoon cayenne
- 1 teaspoon salt adjust as per taste
- Pumpkin seeds for garnish
- Cilantro for garnish
Instructions
- PrePreheat the oven to 400℉.
- Spread the pumpkin on a baking sheet in a single layer. Season with olive oil, salt, and pepper. Roast for 20-25 minutes or until the pumpkin is tender and easily pierced with a fork. Let the roasted pumpkin cool slightly.
- In a food processor, combine the roasted pumpkin, black garlic, chickpeas, tahini, olive oil, lemon juice, cumin, chili powder, and salt. Process for several minutes, scraping down the sides until the hummus is smooth and creamy.
- Transfer the hummus to a serving bowl. Drizzle with a little extra olive oil and sprinkle with pumpkin seeds for garnish. Serve with pita bread, vegetables, or crackers.
Notes
- For the best flavor and texture, roast the pumpkin until it’s well caramelized. This brings out its natural sweetness.
- Use canned pumpkin puree instead of roasting a fresh pumpkin if you’re short on time. However, roasting will provide a richer flavor.
- For the creamiest hummus, blend the ingredients until completely smooth. If needed, add a bit of water or more olive oil to achieve your desired consistency.
- For the best taste and texture, serve the hummus at room temperature. Take it out of the refrigerator about 30 minutes before serving.
