Pumpkin Hummus with Crostini
Impossibly good gluten free bakery
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.
