Savory Pumpkin Hummus with Pomegranate Seeds and Pepitas

Ingredients

• 15 oz organic chickpeas drained and rinsed
• 1 small baking pumpkin or 15 oz organic pumpkin puree
• 2 cloves garlic minced
• 1/2 lemon juiced
• 1/3 cup tahini
• 1/4 cup extra virgin olive oil
• 1 tbsp maple syrup
• 1/4 cup cold water
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• Pinch of cayenne
• Salt and pepper to taste

• Fresh rosemary
• 3 tbsp pumpkin seeds
• 2 tbsp pomegranate seeds

Instructions

1. Preheat the oven to 400F and line a baking sheet with parchment paper. Cut the pumpkin from stem to end and pull the halves a part. Scoop out the seeds and most of the stringy bits.
2. Place the cut side down on the baking sheet and roast until the pumpkin can easily be pierced (between 45-60 min depending on the size).
3. Cool until you can safely handle the flesh and add to a food processor. Process until very smooth, around 3-5 minutes.
4. Add 15 oz to your food processor and add all other ingredients (except for the pumpkin seeds, pomegranate and rosemary— those are for topping).
5. Pulse until combined well and very smooth.
6. To plate, add hummus to a bowl and top with pumpkin seeds, pomegranate, minced rosemary and a light drizzle of olive oil.