Roasted Pumpkin and Sweet Potato Hummus

This roasted pumpkin and sweet potato hummus is a delicious and healthy snack or appetizer. It's made with a combination of roasted pumpkin and sweet potato, which gives it a sweet and savory flavor. The hummus is also a good source of fiber and protein and it's perfect for pairing with pita bread, vegetables, or crackers.

I first came up with this recipe when I was looking for a way to use up some leftover pumpkin and sweet potato. I had roasted them for a different dish, but I had some left over. I didn't want to waste them, so I decided to try making hummus with them. I was pleasantly surprised with how it turned out! The hummus was smooth and creamy, with a sweet and savory flavor. It was also a good source of fiber and protein. I've been making this hummus ever since, and it's always a hit with my friends and family.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 small pumpkin, peeled and cubed
• 1 large sweet potato, peeled and cubed
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 2 tablespoons tahini
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss pumpkin and sweet potato with olive oil, lemon juice, tahini, cumin, salt, and pepper.
3. Spread pumpkin and sweet potato on a baking sheet and roast for 25-30 minutes, or until tender and golden brown.
4. Let pumpkin and sweet potato cool slightly, then transfer to a food processor or blender.
5. Process until smooth and creamy.
6. Serve hummus with pita bread, vegetables, or crackers.

Why It Works

• Roasting the pumpkin and sweet potato gives them a sweet and caramelized flavor.
• The combination of pumpkin and sweet potato gives the hummus a unique and delicious flavor.
• The tahini adds a nutty flavor and creaminess to the hummus.
• The lemon juice adds a bit of brightness and acidity to the hummus.
• The cumin adds a warm and earthy flavor to the hummus.