Me and beans, we don’t get along. There came a time when we finally had to part ways. But the thing that I missed most was hummus. That’s not a problem anymore after I realized that you didn’t need beans to make a delicious hummus. Introducing Paleo Roasted Garlic Pumpkin Hummus.
My first introduction to no-bean hummus was at a San Francisco restaurant called Cafe Gratitude. They made a raw hummus with soaked almonds. It was divine. That was my staple hummus recipe for years. Since then, I have experimented and come up with lots of creative ways to make hummus without beans. One of my favorites is Parsnip Hummus. It may sound weird, but it really works.
Today’s recipe was born from a lonely leftover pumpkin sitting on the counter top. My mind was trying to create a pumpkin dessert to finish off the fall harvest of pumpkins and squash from our garden. Mousse? Pudding? Cookies? What to make? Then I remembered the amazing photograph in a food magazine I saw in line at the health food store while standing in line. Pumpkin hummus. I’m going to give it a try.
For this recipe, I used fresh baked pumpkin, roasted cauliflower (to replace the beans), and oven-roasted garlic. The garlic is to die for. With a little coordination, it was easy to just bake it all at the same time. Cut the pumpkin in half, scrape the seeds, and bake it upside down. The cauliflower florets roast easily in a bit of ghee or coconut oil. For the garlic, cut of the top 1/2 inch of the garlic head to expose the cloves inside. Bake covered in a small dish until tender. Amazingly enough, they were all done in less than 30 minutes.
So here it is. My version of pumpkin hummus.
Paleo Roasted Garlic Pumpkin Hummus (no beans)
- Yield: about 2 cups 1x
Ingredients
- 1 and 1/2 cups cooked pumpkin puree (freshly baked or canned (like this))
- 1 cup cauliflower florets
- 1 tsp ghee (like this) or coconut oil (like this)
- 1 large head of garlic
- 1/4 cup tahini (I use THIS ONE)
- 2 TBS olive oil
- 2 TBS fresh lemon juice
- 1/4 tsp cumin
- unrefined sea salt (like this), to taste
- OPTIONAL: 1-2 tsp raw honey (like this)
- Garnish: more olive oil and paprika
Instructions
- Preheat oven to 400’F.
- Toss cauliflower florets in fat of choice and place onto baking sheet. Then cut the top 1/2 inch off of your garlic head, place into small baking dish (cut side up), and cover. Place both into hot oven. (if baking your pumpkin as well, cut in half, deseed, and place open side down onto large baking pan)
- Bake cauliflower for 15-20 minutes, until soft and starting to brown a bit.
- Bake head of garlic for 20-25 minutes, until cloves are nice and soft. (You pumpkin should be done soon after)
- Once everything is cooked, allow to cool.
- Place ALL ingredients (starting with 2-3 cloves of the roasted garlic) into food processor and puree until creamy smooth.
- Adjust for salt and garlic (and optional honey if you like a titch of sweet)
- ENJOY! Serve with fresh veggies, your favorite crackers, or whatever else makes you happy!
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Do you have a favorite bean-free hummus recipe?
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This looks amazing! There is no end to delicious pumpkin recipes! I’ve tried a hummus recipe from The Detoxinista’s website using zucchini instead of beans and it was great too! I try and stay away from beans whenever possible too.
I haven’t tried zucchini. Will have to try it. Thanks for stopping by!
I have a bunch of frozen baked sweet potato, I wonder if this would work with it. Sounds yummy, thanks!
I’m sure they would work great for this. I would defrost them and let them drain in a colander for a bit so you don’t get too much moisture in your hummus. I’d love to hear if you try this. My family keeps asking me to make this again and again.
So very tired of people calling every vegetable dip out there Hummus… Hummus translated means Chick peas… Not sweet potatoes, not cauliflower, not pumpkin… This is a vegetable dip folks! Hummus is made of chick peas, tahini, lemon, garlc, salt, pepper and sprinkled with a bit of olive oil. That’s it! No additives!
I get it. But I love hummus, and my body does not tolerate chickpeas. So this is my PALEO version. Just getting creative here. Thanks for stopping by!:)
I cant wait to try this! I adore fall foods especially pumpkin! We will serve this as our pre Thanksgiving appetizer with some carrot sticks and olive oil potato chips
This looks great! One question, do you use the whole head of roasted garlic, or just 2-3 cloves? Both are listed in the ingredient list. Thanks!
Hi, Audrey! Start with 2-3 cloves of the roasted garlic. You can adjust for more if needed once you puree it all together. I made it more clear in the instructions. Would love to hear back if you try it! 🙂
I made this and used stacys cinnamon sugar pita chips to dip… To die for!
Fabulous! So glad you like it. 🙂
Mmmm do these look tasty! I love that they’re paleo-okay! I’m new to paleo diet, and this just a perfect recipe to add in my weekly menu planner. Thanks a bunch!!
I love hummus, but my body does not love beans. This recipe is perfect for that! 🙂