Preheat your oven to 450ºF. On a baking sheet toss together the pumpkin, olive oil, and cumin and roast until the pumpkin is tender and browned, about 30 minutes.
Place pumpkin, garbanzo beans, tahini, garlic, maple syrup, extra virgin olive oil, lemon juice, salt, and pepper in a food processor and blend until smooth. Add more olive oil if needed. Place in a bowl and garnish with roasted pumpkin seeds, and cinnamon.
Notes
You can substitute the pumpkin for butternut squash if desired.
This hummus can be kept in the fridge for up to 4 days.
Perfect Pairing
Serve this Pumpkin Hummus with a Pear Mojito.
[embed_recipe id='17988']