This easy pumpkin hummus recipe with roasted garlic is vegan, and super yummy for your charcuterie board this holiday season.
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GET THE RECIPE
Preheat oven to 400F and line a baking sheet with parchment. Grab a large bulb of garlic and discard any scrappy bits on the outer layers.
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Cut off the top of the garlic bulb and drizzle olive oil over the top. Cover with foil and place top side up onto the parchment paper. Bake for 30-40 minutes or until still soft to touch and lightly brown.
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Cool before pressing and removing garlic cloves. To a food processor add the roasted garlic, chickpeas, pumpkin, tahini, maple syrup, lemon juice, thyme and salt. Blend till well combined then begin adding olive oil from the top opening of the processor.
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Do the same with the cold water and add as much water 1 tbsp. at a time till you reach your desired consistency. For the figs, preheat your oven to broil. Trim off stems of figs and cut an "X" in the top of each fig 1/3 way through.
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Place the figs on a lightly greased, parchment tray or baking sheet. Stuff each fig with 1 walnut and 1 tsp vegan feta. Top with chips and broil for around 5 minutes or until the cheese looks softer and more gooey-like.
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Remove from oven and enjoy hot. You can drizzle with honey but that is completely optional. Enjoy on a platter of veggies and fruit. Enjoy the Hummus with Simply7 Chips.
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