This easy pumpkin hummus recipe with roasted garlic is vegan, and super yummy for your post-workout snack.
For the Roasted Garlic
- 1 large bulb of garlic
- 2 Tbsp. olive oil
For the Pumpkin Hummus
- 3-4 cloves roasted garlic
- 1 can chickpeas, drained and rinsed
- 2/3 cup pumpkin puree, unsweetened
- 1 heaped Tbsp. tahini
- 1 Tbsp. maple syrup or honey
- 1 Tbsp. Lemon juice
- 1 tsp. finely chopped fresh thyme
- Season salt to taste
- 2 Tbsp. olive oil
- 2 Tbsp. ice-cold water
For the stuffed Figs
- 10-12 fresh figs
- 1 tsp. vegan feta per fig
- 10-12 small walnut chunks
- Lightly salted snacks, crumbled
- Drizzle of honey, optional
Preheat oven to 400 F and line a baking sheet with parchment.
Grab a large bulb of garlic and discard any scrappy bits on the outer layers.
Cut 1/4 to 1/2 an inch off the top of the garlic bulb and drizzle 1-2 Tbsp. of good quality olive oil over the top.
Cover with foil and place top side up onto the parchment paper. Bake for 30-40 minutes or until still soft to touch and lightly brown.
Cool before pressing and removing garlic cloves.
Add the roasted garlic, chickpeas, pumpkin, tahini, maple syrup, lemon juice, thyme and salt into a food processor. Blend until well combined then begin adding olive oil from the top opening of the processor. Do the same with the cold water, 1 Tbsp. at a time till you reach your desired consistency (I used 2 Tbsp.).
Enjoy with fresh veggies or pita chips.
For the figs, preheat your oven to broil. Trim off stems of figs and cut an ‘X’ in the top of each fig 1/3 way through. Place the figs on a lightly greased, parchment tray or baking sheet. If they are a little wobbly, you can shave a bit off the bottoms of the figs so they stand upright.
Stuff each fig with 1 little piece of walnut and 1 tsp vegan feta. Top with crushed chips and broil about 5 minutes or until the cheese looks softer and more gooey. Remove from oven and enjoy hot. You can drizzle with honey but that is completely optional.
Enjoy on a platter of veggies and fruit.
Nutrition facts per serving: Calories 574; protein 18 g; fat 43 g; carbs 36 g.