Roast Pumpkin Hummus v2
Makes about 2 cups
1 (15oz) can chickpeas
1 teaspoon baking soda
1 small pumpkin
4 tablespoons olive oil, divided (plus extra for garnish)
1 teaspoon za’atar seasoning (plus extra for garnish)
1/2 teaspoon smoked paprika (plus extra for garnish)
1 teaspoons kosher salt, divided
2 cloves garlic
1/2 cup fresh lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 cup tahini
2 tablespoons water
Prepare the chickpeas: Place them in a small pot with the baking soda and just enough water to cover them. Simmer for 5 minutes then return them to the pot and cover them with cold water. Using your hand, gently fold the chickpeas to release their skins, then pour off the water and skins that have surfaced while holding back the chickpeas. Repeat this process to remove most of the skins, then drain and set aside.
Prepare the pumpkin and its seeds: Peel it then cut it in half. Remove the seeds and dice the pumpkin. Oil a baking sheet with 2 Tbsp olive oil and lay the pumpkin on the baking sheet. Roast it at 400f for about 30 minutes, or until soft and it has begun to brown, then set aside.
To roast the seeds: Clean them them in a bowl of water, then drain completely. Oil a baking sheet with 2 Tbsp olive oil and lay the seeds on the baking sheet. Roast the seeds for about 10-15 minutes, or until golden brown. Remove from the oven and sprinkle the seeds with the za’atar, smoked paprika, and 1 teaspoon kosher salt. Gently mix the seeds to coat and set aside.
To make the hummus: Combine the garlic, lemon juice, salt, cumin, allspice, tahini, water, 1 tsp salt, chickpeas, and 1 cup cooked pumpkin in the bowl of a food processor and process on high for a minute about 5 minutes.
Spread the hummus on a plate, drizzle a small amount of olive oil and a sprinkling of za’atar and smoked paprika, then garnish with the roast pumpkin and its seeds.