This paleo pumpkin hummus made without chickpeas is a great creamy, savory yet tangy snack. If you're looking for a delicious and nutritious appetizer you'll love this garlicky dip!
Line a baking tray with parchment paper. Place the cauliflower florets on the tray. Drizzle 1 tablespoon olive oil and sprinkle some salt over the cauliflower. Use a wooden spatula to mix.
Place diced and peeled pumpkin on another tray. Bake both for 30 minutes at 400F.
Once they are finished, set both aside to cool for a bit.
Transfer the cauliflower to a food processor and add the pumpkin, tahini, lemon juice, cumin seeds, 2 tablespoons olive oil, paprika and garlic cloves. Process until smooth.
Season with salt and pepper to taste.
Serve with veggie sticks.
Notes
I like to make this dip with roasted veggies but it can also be prepared with steamed or even boiled cauliflower and pumpkin.
You can use only cauliflower or only pumpkin, but if its only pumpkin it may turn out a little bit sweet.
In case you don't have raw pumpkin, you can use the canned alternative. The quantity remains the same.
The recipe can be tailored to suit everybody's preferences. For example, you may add more or less garlic cloves. Or maybe 1/2 extra teaspoon of cumin seeds. Or more paprika. You may even make it hot by adding a chopped chili.
If you don't have tahini on hand, but you do have sesame seeds, just grind 1 tablespoon sesame seeds in a spice grinder (or coffee grinder) or food processor.