Roasted Pumpkin Hummus with Brewer’s Yeast

Prep time: 10 minutes  Cook time: 25-30 minutes   Total time: 40 minutes   Servings: 6

Give classic hummus a festive fall twist with this creamy Roasted Pumpkin Hummus! Roasted pumpkin, chickpeas, garlic, lemon and Bluebonnet Non-Bitter Brewer’s Yeast Flakes blend together into a smooth, savory dip with warm seasonal flavor. Decorated with green bell pepper “spider legs” and an olive body, it’s an easy Halloween appetizer that’s just as fun to serve as it is delicious to eat.

Serve it with pita chips, crackers or fresh vegetables for a festive addition to your Halloween snack table.

Ingredients

• 1½ cups cooked chickpeas, drained and rinsed
• 1 cup pumpkin, peeled and cut into chunks
• 2 garlic cloves
• 2 tablespoons Bluebonnet Non-Bitter Brewer’s Yeast Flakes
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 2-3 tablespoons water, as needed for consistency
• Salt and black pepper, to taste 

For the Halloween garnish

• 1 green bell pepper
• 1 large green olive
• 1 small piece of red pepper or pimento
• Pita chips, crackers or fresh vegetables, for serving

Preparation Instructions

1. Roast the pumpkin. Preheat the oven to 400F. Arrange the pumpkin pieces on a baking sheet and lightly drizzle with olive oil. Roast for approximately 25-30 min or until tender and lightly caramelized. Allow to cool slightly. 
2. Combine the ingredients. Add the chickpeas, roasted pumpkin, garlic, Bluebonnet Brewer’s Yeast Flakes, lemon juice and olive oil to a food processor or high-speed blender.
3. Blend until creamy. Process until smooth, stopping to scrape down the sides as needed. Add water a tablespoon at a time until the hummus reaches your preferred creamy consistency.
4. Season. Add salt and black pepper to taste and blend briefly once more.
5. Create the Halloween garnish. Transfer the hummus to a serving bowl and smooth the top. Cut the green bell pepper into long, thin strips and arrange them over the hummus to resemble spider legs.
6. Finish the spider. Place a green olive in the center to create the spider’s body. Add a small piece of red pepper or pimento for a playful finishing touch.
7. Serve. Pair with pita chips, crackers or sliced vegetables and enjoy!

Recipe Tip

Let the roasted pumpkin cool before blending to help maintain a thick, creamy hummus texture. If the dip becomes too thick, add water gradually rather than all at once.