Savory Pumpkin Hummus
Pumpkin hummus is a smooth, savory dip made with chickpeas, tahini, and pumpkin puree. Ready in just 5 minutes, this healthy fall recipe pairs perfectly with pita bread, crackers, or fresh veggies.
Equipment
Ingredients
- 1 can (14 oz - 400 g) chickpeas drained and rinsed
- 1 cup (200 g) pumpkin purée not pie filling
- 2 tablespoons tahini
- 2 cloves garlic
- 1 lemon juiced (2 tablespoons)
- 1½ tablespoons extra virgin olive oil
- ¾ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon paprika
- water if needed
- To garnish (optional): chopped parsley, sesame seeds, paprika, extra virgin olive oil
Instructions
- Place all the ingredients into a food processor and pulse until smooth and creamy, scraping down the sides as needed.
- If the hummus is too thick, add a tablespoon of water at a time until it reaches the consistency you prefer.
- Taste and adjust the seasonings as necessary.
- Transfer the pumpkin hummus to a shallow bowl, drizzle with extra virgin olive oil, and garnish with sesame seeds, chopped parsley, and paprika.
Notes
- Pumpkin purée: Use pumpkin purée, not pumpkin pie filling. Canned works well, or you can roast and blend your own.
- Chickpeas: Canned chickpeas are the quickest option, just drain and rinse.
- Tahini: Substitute almond or cashew butter if tahini isn’t available.
- Olive Oil: For an oil-free version, skip the olive oil and add more water instead.
- Blending Tip: For extra-smooth hummus, peel the chickpeas before blending. Let the food processor run for a few minutes to get a creamy texture.
- Storage: Store leftover hummus in an airtight container in the fridge for up to 5 days. Do not freeze!
Nutrition
Serving: 60g | Calories: 160kcal | Carbohydrates: 21.6g | Protein: 6.8g | Fat: 6.1g | Saturated Fat: 0.8g | Sodium: 160mg | Fiber: 6.4g | Sugar: 4.1g
