Pumpkin Hummus Toasts with Za’atar
I love having people over for a meal…but I’m also one of those people who actually wants to enjoy her guests instead of being stuck cooking while everyone else has fun! So easy vegan entertaining recipes that taste good and come together quickly are my jam, like these super delicious pumpkin hummus toasts with Za’atar.
I’m not really a PSL kinda gal. But this dietitian LOVES pumpkin. Preferably roasted. And definitely savoury. So I had a really good time creating this roasted pumpkin hummus, served on Silver Hills Bakery sprouted grain bread (sponsored post!). It is soooo tasty, you’re gonna want to have a batch on hand at all times for snacking emergencies.
What you’ll need to make these pumpkin hummus toasts
These toasts make a great addition to any appetizer spread, or a simple and satisfying lunch when served with a leafy salad, like a vegan caesar or kale salad. You could even make this hummus as a meal prep for a week’s worth of plant-powered sandwiches. Just add some leafy greens and maybe a slice of vegan cheeze!
Assuming you have salt and oil in the pantry, you need just 10 ingredients to make this yummy appetizer and just 20 minutes of hands-on prep.
- Silver Hills Sprouted Grain Bread: my favourite sliced bread, using sprouted grain bread creates a flavourful and hearty base that will pair beautifully with the hummus! What does it mean to be 100% sprouted grain? Instead of being ground into flour, whole wheat kernels are sprouted using water and warmth to unlock the nutrient potential of the grain, which is then directly ground into a dough. Plus, it’s high in fibre and plant-based protein to make this yummy snack even more nutrient-dense.
- Pumpkin: any type of pumpkin you have on hand will work, although the level of sweetness will vary. I’ve tested this recipe with sugar pumpkin and acorn squash and both were delish! You could always add a tiny bit of maple syrup if you like to ramp up that sweet + savoury vibe.
- Chickpeas: you can use either canned or home-cooked chickpeas for this recipe. Out of chickpeas? Try white beans!
- Tahini: earthy, creamy and packed with minerals, tahini is a staple in my plant-based kitchen
- Garlic: to mellow and coax out their sweetness, you’re going to roast garlic cloves right on the pan with pumpkin. So simple!
- Cumin + Za’atar: these additions add a rich flavour to the hummus so it’s anything but basic
- Lemon juice: freshly squeezed is the only way to go here. one lemon ought to do it
- Pumpkin seeds: I love pumpkin seeds for their crunch and their high content of immune + gut-supporting zinc, but you could use any nut or seed you have on hand
What is Za’atar?
Za’atar is an herb blend that is native to the Mediterranean region of the Middle East, and is widely used in Syria, Lebanon, Jordan, Israel and Palestine. In fact, za’atar refers to the wild thyme that is the base for the blend. It’s pretty easy to find in urban supermarkets with an international section or in a Mediterranean or Middle Eastern food market. But if you can’t find it, you can also make it!
Alpha Foodie has a traditional Lebanese za’atar recipe on her website, and I make my own version of za’atar that really works in a pinch! I whipped it up when I ran out of Za’atar for my (very delicious!) Za’atar roasted almonds. Just combine 1 tablespoon each of oregano, sesame seeds and sumac with 1 ½ teaspoons of thyme and ½ teaspoon of salt in a jar and give it a shake!
Looking for more sprouted grain bread recipes? Try these:
- Kale and Pecan Stuffing
- The BEST Breakfast sandwich
- Tofu Banh Mi-inspired sandwich
- Buffalo cauliflower white bean burger
Pumpkin Hummus Toasts with Za’atar
- 6 slices Silver Hills Bakery Sprouted Grain Bread, I used Squirrely bread
- 1 pound pumpkin, about one small pumpkin
- 4 cloves garlic, in skin
- 4 tablespoons avocado oil, divided
- 1 14 ounce can chickpeas (or 1 ½ cup cooked chickpeas), rinsed and drained
- ¼ cup tahini
- 2 tablespoons freshly squeezed lemon juice
- ¾ teaspoon salt, plus more for seasoning
- ¼ teaspoon cumin
- 1 pinch of chile flakes, optional
- maple syrup, optional to taste
- 1 tablespoon za’atar
- ¼ cup raw or salted pumpkin seeds
- Food Processor
- Preheat oven to 425 degrees Fahrenheit (220 C) and prepare a rimmed baking sheet with parchment. Set aside.
- Peel and remove seeds from pumpkin. Slice into 1 inch (2.5 cm) slices. Place pumpkin and garlic cloves on baking sheet. Drizzle with 2 tablespoons (30 mL) oil and sprinkle with salt. Roast for 25-35 minutes, flip halfway, until golden brown and soft. Time will vary depending on type of pumpkin you use. Watch garlic after 15 minutes so it doesn’t burn.
- Meanwhile, toast bread and cut it in half diagonally. Set aside.
- Place pumpkin into food processor. Carefully squeeze garlic out of skin into the food processor. Then add chickpeas, tahini, lemon juice, remaining 2 tablespoons oil, salt, cumin and chile flakes if using. Puree until silky smooth. Taste, and add 1-2 teaspoons of maple syrup for sweetness if you wish, or adjust salt.
- Top toast generously with hummus and place on a board or platter. Sprinkle with za’atar and pumpkin seeds and serve.