Roasted Garlic, Pumpkin & Sweet Potato Hummus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 19fl oz can of chick peas, drained & rinsed1 cup roasted pumpkin1 cup roasted sweet potatoes1 head of roasted garlic2 tbsp sesame oil2 tbsp creamy peanut butter2-4 tbsp olive oilwater
1 - Preheat oven to 375
2 - Wash pumpkin & cut into 1" strips
3 - Peel sweet potatoes & cut into 1" cubes
4 - Spray a baking sheet with cooking spray (optional)
5 - Toss the pumpkin & sweet potatoes in olive oil & spread out on baking sheet.
6 - Cut the top off of a whole head of garlic. Place on baking sheet with veggies & drizzle with a little olive oil.
7 - Roast on middle rack for approximately 1hr or until tender. Turning 1/2 way through.
TIP: the sweet potatoes will caramelize faster & need to be turned more often to prevent burning.
8 - Allow to cool slightly & then scrape pumpkin from rind.
9 - Measure out 1 cup each of pumpkin & sweet potatoes & add to a food processor.
10 - Add roasted garlic (squeeze or pull out the cloves)
11 - Add 1 can of drained & rinsed chick peas
12 - Add sesame oil & peanut butter
13 - Puree until smooth, adding water if it is too thick.
Keeps in the fridge for up to 2wks. You can freeze extras as it makes approximately 5 cups.
Serving Size: Makes 10 1/2 cup servings
2 - Wash pumpkin & cut into 1" strips
3 - Peel sweet potatoes & cut into 1" cubes
4 - Spray a baking sheet with cooking spray (optional)
5 - Toss the pumpkin & sweet potatoes in olive oil & spread out on baking sheet.
6 - Cut the top off of a whole head of garlic. Place on baking sheet with veggies & drizzle with a little olive oil.
7 - Roast on middle rack for approximately 1hr or until tender. Turning 1/2 way through.
TIP: the sweet potatoes will caramelize faster & need to be turned more often to prevent burning.
8 - Allow to cool slightly & then scrape pumpkin from rind.
9 - Measure out 1 cup each of pumpkin & sweet potatoes & add to a food processor.
10 - Add roasted garlic (squeeze or pull out the cloves)
11 - Add 1 can of drained & rinsed chick peas
12 - Add sesame oil & peanut butter
13 - Puree until smooth, adding water if it is too thick.
Keeps in the fridge for up to 2wks. You can freeze extras as it makes approximately 5 cups.
Serving Size: Makes 10 1/2 cup servings
Nutritional Info Amount Per Serving
- Calories: 133.6
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 149.8 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 4.4 g
- Protein: 5.4 g
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