Pumpkin Hummus
Try this delicious pumpkin hummus for a savory fall twist on a classic dip. Perfect for gatherings and healthy snacking. It's gluten-free, nut-free, oil-free, soy-free, and vegan.
Servings: 6
Calories: 145kcal
Ingredients
- 1 cup pumpkin puree canned or homemade; be sure NOT to use pumpkin pie mix
- 1 15- oz can chickpeas drained and rinsed
- 2 cloves garlic, roughly chopped
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ¼ cup tahini
- 2 Tablespoons fresh lemon juice
- 1 to 3 ice cubes
- Salt to taste (I used ½ teaspoon)
- Optional toppings: pumpkin seeds, fresh herbs
Instructions
- Put pumpkin puree, canned chickpeas (drained and rinsed), garlic, ground cumin, smoked paprika, chili powder, tahini, lemon juice, and ice cubes into a food processor.
- Process until smooth and creamy. Add toppings or garnish (if using) and enjoy!
Notes
- Leftovers: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- Consistency: If your hummus is too thick, add a little water to reach your desired consistency. If it's too thin, adding some more chickpeas will thicken it up.
- Spice Level: Feel free to adjust the amount of chili powder to match your spice tolerance. Add a pinch of crushed red pepper flakes or cayenne for a spicy kick.
- Pairings: Enjoy this pumpkin hummus as a dip with oven baked tortilla chips, savory banana chips, air fryer smashed potatoes, or raw veggies.
Nutrition
Calories: 145kcal | Carbohydrates: 17g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 268mg | Potassium: 260mg | Fiber: 5g | Sugar: 2g | Vitamin A: 6507IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 2mg
