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Johnson Estate Winery

Pumpkin Hummus with Pepitas

Pumpkin Hummus with Pepitas
Recipe Date:
October 31, 2017
Serving Size:
Cook Time:
Imperial (US)
What to do with all of that pumpkin.....here is one answer to help. Chef and writer, Peter Bierly, has a recipe for Roasted Garlic Hummus and it was the inspiration for using roasted garlic in this recipe. Great hors d’oeuvre that is easily gluten-free; serve with celery sticks, carrots, or even snap peas. Pair with Johnson Estate's Dry or Semi-Dry Riesling.
  • 1 tbsp mild olive oil
  • 1 medium onion
  • 2 cloves of garlic (or as much as a head of garlic)
  • 1 cup pumpkin purée (canned or fresh roasted/baked, or substitute squash)
  • 1 cup chickpeas (may be canned)
  • 2 tbsps tahini
  • 2 tbsps freshly squeezed lemon juice
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 tsp sea salt
  • 1/4 tsp ground cinnamon (optional)

Wrap garlic (cloves or whole head) in tin foil and bake in a 300ºF oven for about one hour until tender. If using fresh pumpkin, roast/bake it at the same time. Remove both from the oven to cool and remove the skins from the garlic and skins and seeds from the pumpkin.

Meanwhile, sauté the chopped onions in olive oil until translucent. Cool slightly.

Add all the ingredients into a blender or food processor and blend until smooth. Taste and adjust seasonings including lemon juice, salt, and spices. Serve with pepitas (pumpkin seeds) sprinkled on top with pita bread, or vegetables of choice including celery sticks, carrots, broccoli, cauliflower or snap peas.

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