Roasted Garlic and Pumpkin Hummus

Just as how Maya Angelou had said “the beauty of a woman isn’t in the figure that she carries or the clothes that she wears. The beauty must be seen from in her eyes, because that’s the doorway to her heart, the place where love resides. To all the beautiful mothers out there, a very happy Mother’s Day to you. Despite your stretch marks, the beauty of a mother, with passing years, only grows. 🙂

I just had a large slice of mango mousse cake and here I am typing a post of a “healthy recipe”. Is it even allowed? Should I be ashamed of myself or proud that I am at least trying to include healthy options in my diet? I think, I am going with the latter. *Self pats on back*

Well, you don’t have to be skinny to eat skinny and you don’t have to be counting every single calories to eat healthy. Let’s take baby steps, together….me and you. *Holds hands and chants* We will still eat ice cream and cheese occasionally but we will eat more greens, apples, lentils and everything else that are supposed to be healthy. Amen.

Every accomplishment starts with the decision to try. For me, making healthy food taste good is a requirement. Having grown up eating delicious home cooked food, my taste buds are pretty accustomed to tasty food. But hei, who said healthy food can’t be tasty? I can easily name 1001 healthy food that are delish.   

I love cream with my scones and cheese on my pasta, but there are times where all I want is to eat fresh and clean food like my SUPER favorite Grilled Vegetables with Balsamic Vinaigrette or Avocado and Fresh Mozzarella Salad which I can eat everyday! You might be thinking why skinny Mondays? Why not Wednesdays or even Fridays?  I believe that most of us are more motivated to eat healthier on a Monday, especially after eating that huge plate of cheese fries and deep fried jumbo wings on Saturday and slices of pizzas on Sunday and no, I am not referring to myself. We had pizza on Sunday only because it was Mother’s Day and my mom wanted pizzas. It’s her day and we had to make her happy, despite the fact that she only ate two slices of pizza and I had four. So clean eating on a Monday is just a theory that makes complete sense to me. Yes, sometimes I can be judicious too even if it is as rare as an ice cube in the Sahara.   

So, every Monday, I would be sharing a skinny recipe or a healthier version of a particular dish. My mantra for Skinny Mondays would be healthy YET tasty. Skinny recipes would also include nutrition facts.   

Hummus is typically made with chickpeas, garlic, tahini(from ground sesame seeds), olive oil and lemon juice.You can always give it another layer of flavor by adding other ingredients like cumin, smoked peppers and in this case, roasted pumpkin. This Roasted Garlic and Pumpkin Hummus are yummy and this dip get lots of color and sweetness from the roast pumpkin. I have noticed that there are recipes that opted for canned pumpkin puree for convenience. I guess that would work too. At least it sounded convenient to me. You can use this hummus as a dip with toasted whole wheat tortillas.  I love to spread a tortilla with a thick layer of this and fill them with cherry tomatoes, lettuce and slices of cucumber. Adding some shredded chicken would be delicious too! For those of you who wanna be ultra skinny and aiming to get a thigh gap, you can have this with sticks of carrots, celery and cucumber. This can be kept in the fridge for up to five days! A tablespoon of this and some vegetables are the perfect in between meals snack. Less than 100 calories y’all! 

Roasted Garlic and Pumpkin Hummus

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★★★★★

5 from 1 reviews

• Author: Maya Kitchenette
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins

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Ingredients

Scale 1x2x3x

• 1 can chickpeas
• 2/3 cup pumpkin puree
• 1 tbsp tahini
• 3–5 tbsp lemon juice (start with 3 and then add more if you prefer it with more tang)
• 2 cloves garlic
• Salt, pepper and cayenne to taste

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Instructions

1. Season the pumpkin with salt and pepper and roast for 20-25 minutes. In the last 5 minutes, add the garlic to the roasted pumpkin and let it roast for 5 more minutes.
2. Puree all ingredients in a food processor until smooth. Add more oil or water as needed.
3. Serve with toasted pitas, tortillas, roasted vegetables…etc.

Notes

Feel free to use canned pumpkin puree instead.
You can also use raw garlic instead of roasted ones, if you love your garlic.

Nutrition

• Serving Size: 6
• Calories: 87
• Sugar: 1g
• Sodium: 136mg
• Fat: 3g
• Saturated Fat: 0g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 0mg