Roasted Garlic & Pumpkin Hummus
A favorite at Camp. Topped with pepitas and an apple cider reduction.
Equipment
- Food processor
Ingredients
- 3 cloves roasted garlic (see note)
- 15½ oz canned garbonzo beans, drained
- 1 cup canned pumpkin puree
- 2 tbsp fresh lemon juice
- 1 oz tahini
- ½ tsp pumpkin pie spice
- ¼ cup pepitas, toasted
- kosher salt and freshly ground black pepper
- smoked paprika, for dusting pita
- 2 pitas
- canola oil
- 1 cup apple cider
Instructions
- Place first six ingredients in food processor and blend until smooth. Adjust seasonings as necessary.
- Cut the pita bread into wedges. Heat 2 inches of canola oil in a wide pot or dutch oven to 350℉. Fry until crispy outside, yet soft inside.
- Drain on paper towels. Dust with smoked paprika, salt and pepper.
- Heat cider to a low simmer. Reduce liquid by 80%. Cool.
- Place hummus in a bowl or shallow dish and top with cider reduction. Sprinkle with seeds and serve with celery sticks, carrot sticks, and fried pita.
Chef Tips!
To roast garlic, slice a whole head of garlic horizontally through the median. Place in foil cut side up, drizzle with oil and wrap to create a packet. Roast at 350 degrees for 30-40 minutes until caramelized.
If you prefer to bake the pita instead of frying them, toss the wedges with a little oil, salt, pepper and smoked paprika and bake at 350 degrees until golden (about 10 minutes).
Roasted Garlic & Pumpkin Hummus
A favorite at Camp. Topped with pepitas and an apple cider reduction.
Equipment
- Food processor
Ingredients
- 3 cloves roasted garlic (see note)
- 15½ oz canned garbonzo beans, drained
- 1 cup canned pumpkin puree
- 2 tbsp fresh lemon juice
- 1 oz tahini
- ½ tsp pumpkin pie spice
- ¼ cup pepitas, toasted
- kosher salt and freshly ground black pepper
- smoked paprika, for dusting pita
- 2 pitas
- canola oil
- 1 cup apple cider
Instructions
- Place first six ingredients in food processor and blend until smooth. Adjust seasonings as necessary.
- Cut the pita bread into wedges. Heat 2 inches of canola oil in a wide pot or dutch oven to 350℉. Fry until crispy outside, yet soft inside.
- Drain on paper towels. Dust with smoked paprika, salt and pepper.
- Heat cider to a low simmer. Reduce liquid by 80%. Cool.
- Place hummus in a bowl or shallow dish and top with cider reduction. Sprinkle with seeds and serve with celery sticks, carrot sticks, and fried pita.
Chef Tips!
To roast garlic, slice a whole head of garlic horizontally through the median. Place in foil cut side up, drizzle with oil and wrap to create a packet. Roast at 350 degrees for 30-40 minutes until caramelized.
If you prefer to bake the pita instead of frying them, toss the wedges with a little oil, salt, pepper and smoked paprika and bake at 350 degrees until golden (about 10 minutes).