I roasted some of the pumpkin we cut up for Halloween, and the byproduct made it into two dishes: hummus and chili. Here’s the easy building block that gets you started.
Pumpkin flesh, stringy stuff and rind removed, cubed (about two cups).
olive oil
salt and pepper
Preheat oven to 400.
Toss pumpkin with oil, salt and pepper. Spread out on a baking sheet.
Roast for one hour, until caramelized. Save for later use.
1 Comment
November 5, 2009 at 8:08 am
[...] Pumpkin Hummus Jump to Comments This really adds something nice to the flavor of hummus, and is a good use for roasted pumpkin flesh. [...]