Savory Pumpkin Hummus
Pumpkin Hummus is creamy, good for you and super simple to make. Serve it with pita chips or bread, veggie chips, or fresh veggies.
Servings: 12
Ingredients
- 3 tablespoons Tahini stirred thoroughly
- Juice of one large lemon
- 2 Large garlic cloves minced
- 15 ounces Canned chickpeas (garbanzo beans) drained and rinsed
- 1 cup Canned pure pumpkin not pumpkin pie filling
- 2 tablespoon Extra virgin olive oil
- 1/2 teaspoon Cumin
- 1 teaspoon Salt
- Freshly ground black pepper to taste
- 4 tablespoons Water
- Pinch Cayenne pepper optional
Optional garnish suggestions
- Sesame seeds
- Toasted pepitas
- Olive oil
- Roasted chickpeas
- Paprika
Instructions
- Be sure to stir the tahini very well just before beginning. Place the tahini, lemon juice and garlic in the work bowl of a food processor. Process for 1 minute to whip some air into the tahini, scraping down the sides of the bowl halfway through. *You can skip this step if you’re pressed for time.
- Add remaining ingredients to the food processor and process until the mixture is smooth and no large chunks of chickpeas remain. The mixture will be very thick at this point. Taste and adjust seasoning. With the food processor running, slowly stream in the water until your desired consistency is reached, about 3 or 4 tablespoons.
- Garnish as desired. You can serve it immediately, but it’s best if chilled for at least 1 hour. Serve with pita chips or bread, veggie chips, crackers, or fresh veggies.
Notes
Hummus can be made a few days in advance. Garnish just before serving. Store leftovers in an airtight container in the refrigerator for up to a week or in the freezer for up to 3 months.
Nutrition
Calories: 83kcal | Carbohydrates: 8g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 295mg | Potassium: 116mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3187IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg
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