Easy Pumpkin Hummus with Roasted Garlic

Grab a large bulb of garlic and discard any scrappy bits on the outer layers.

Cut around 1/4 to 1/2 an inch off the top of the garlic bulb and drizzle around 1-2 tbsp of good quality olive oil over the top.

Cover with foil and place top side up onto the parchment paper. Bake for around 30-40 minutes or until still soft to touch and lightly brown.

Cool before pressing and removing garlic cloves.

Into a food processor add the roasted garlic, chickpeas, pumpkin, tahini, maple syrup, lemon juice, thyme and salt.  Blend till well combined then begin adding olive oil from the top opening of the processor.  Do the same with the cold water and add as much water 1 tbsp. at a time till you reach your desired consistency (I used 2 tbsp. cold water).

For the figs, preheat your oven to broil. Trim off stems of figs and cut an "X" in the top of each fig 1/3 way through. Place the figs on a lightly greased, parchment tray or baking sheet. If they are a little wobbly, you can shave a bit off the bottoms of the figs so they stand upright.

Stuff each fig with 1 little piece of walnut and 1 tsp vegan feta.  Top with Simply7 chips and broil for around 5 minutes or until the cheese looks softer and more gooey-like. Remove from oven and enjoy hot.  You can drizzle with honey but that is completely optional.

Enjoy on a platter of veggies and fruit.  Enjoy the Hummus with Simply7 Chips.