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!
Pre-heat the oven to 400°F.
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.
© 2021 Healy Eats Real. Paleo Hummus Dip https://healyeatsreal.com/pumpkin-hummus-paleo/