Pumpkin Hummus with Crostini

Impossibly good gluten free bakery

Pumpkin Hummus with Crostini

Preparation, Make 6 servings

INGREDIENTS
  • 1 15oz can chickpeas, drained
  • 3 tbsp tahini
  • 1 garlic clove, peeled
  • 2 tbsp lemon juice
  • ¾ cup pumpkin puree
  • 2-3 tbsp olive oil, divided
  • 1 tsp cumin
  • ½ tsp salt
  • ½ tsp cayenne (if desired)
  • Promise Gluten Free Soft White Rolls
  • Pumpkin seeds for garnish
STEPS
STEP 1

Preheat oven to 375° F / 200° C.

STEP 2

Cut rolls at an angle into ¼” slices (or desired thickness). Lightly brush both sides with olive oil and arrange on baking sheet. Sprinkle with salt and pepper (if desired). Bake for 5 minutes, flip and bake another 5 minutes.

STEP 3

Place chickpeas, tahini, garlic, lemon juice, and pumpkin puree in a food processor and pulse until combined. Add in olive oil, cumin, salt, and cayenne (if using), and pulse until smooth. Adjust seasoning to taste.

STEP 4

Top with pumpkin seeds and serve with bread.

STEP 5

DIFFICULTY
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