DOCTOR OF CHIROPRACTIC, DC
ACUPUNCTURE & HERBAL MEDICINE, LAc
CERTIFIED NUTRITION CONSULTANT, CNC
CERTIFIED TRADITIONAL NATUROPATHY, CTN

Dr. Wonson’s Kitchen: Roasted Pumpkin Hummus

Pumpkin one of my favorite seasonal squashes because it is rich in the vitamins and minerals that support our immune system and have calming effects on our nervous system (beta carotene, vitamins C/E/B6, phosphorus, potassium, magnesium, manganese, iron, zinc, copper.) Eating pumpkin during the holidays is a tasty way to stay healthy and less stressed.

This recipe incorporates roasted pumpkin, lots of roasted garlic and tahini for that savory, nutty flavor. Tahini is rich in calcium and magnesium too. Good for our hearts, muscles, bones and teeth. Top this hummus with crunchy pepitas, hemp hearts and pomegranate seeds for that wonderful sweet/tart and savory combination. A great appetizer to start your Thanksgiving dinner!

Roasted Pumpkin Hummus

INGREDIENTS

  • 1 sugar pumpkin, halved lengthwise and seeded
  • 1 cup canned chick peas, drained (reserving 1/4 cup liquid)
  • 1 head roasted garlic (cloves removed from the husk and husk discarded)
  • ½ cup tahini
  • 1 lemon, juiced
  • 2 tablespoon extra virgin olive oil
  • salt and pepper to taste
  • optional garnishes
  • pomegranate seeds
  • hemp hearts
  • pepitas

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