Harissa Pumpkin Hummus

Hummus adapts beautifully to a wide variety of flavors and harissa is one we really love to pair with sweet roasted pumpkin cubes. The orange-fleshed squash yields a warm, wonderful amber color to the finished recipe. Scoop it up with pita chips or use as a spread for a ham or turkey sandwich. 

Ingredients:

1 cup canned chickpeas (drained)
1 heaping cup fresh pumpkin cubes
½ cup sesame seeds
½ cup Olive Scene Harissa Infused Olive Oil, plus extra for roasting and drizzling 
1 teaspoon sesame oil
½ teaspoon ground coriander
¼ teaspoon ground cumin
Lemon juice, to taste
Salt, to taste
Toasted pumpkin seeds
Pinch of sweet paprika

 Directions:

1. Preheat oven to 350°F. Line a baking sheet with foil.
2. Distribute the pumpkin cubes in a single layer on the prepared baking sheet. Drizzle with some of the Olive Scene Harissa Infused Olive Oil. Toss to coat. Roast in the oven for 25 to 30 minutes until lightly browned on top and tender in the middle. 
3. In a small frying pan over medium low heat, toast the sesame seeds until lightly colored and fragrant. 
4. Add the toasted sesame seeds along with the garlic and ½ cup oil in a food processor and process into a paste. Add the roasted pumpkin, chickpeas, cumin, coriander, sesame oil, salt and lemon juice and process until smooth. 
5. Taste and adjust seasonings. 
6. Scrape the hummus into a shallow bowl and swirl the top with the back of a spoon. Drizzle additional oil on top scatter with pumpkin seeds and serve immediate or refrigerate until ready to serve.  Serve with toasted pita chips.